Scallops with Lemon and Capers

Scallops with Lemon and Capers

September 6, 2016


1 cup Chicken Broth

2 tbsp Capers

4/5 tsp Cornstarch

1 tsp Minced Garlic

1 tsp Grated Lemon Zest

2 tbsp Lemon Juice

1/4 tsp Each Salt and Pepper

3 tsp Butter

1/2 lbs Sea Scallops, patted dry

1 tbsp Chopped Parsley


1In a 2- cup liquid measure, stir broth, capers, cornstarch, garlic, zest, juice, salt and pepper until cornstarch dissolves.

2Melt 2 tsp butter in large nonstick skillet over medium-high heat. When butter just starts to brown, add scallops and cook, turning once, 4 to 5 minutes until golden and cooked through. Remove to a plate.

3Add broth mixture to skillet; bring to a boil; boil 1 minute until slightly thickened. Remove from heat; stir in remaining butter and parsley. Spoon over scallops.


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