"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

SCALLOPS WITH LEMON & CAPERS Recipe

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This recipe for SCALLOPS WITH LEMON & CAPERS, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Rajotte
Added: Tuesday, February 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chicken broth
1 Tblspn. capers
1 tspns cornstarch
1 tspn. minced garlic
1 tspn. grated lemon zest
2 Tblspns lemon juice
tspn. each salt and pepper
3 tspns. stick butter
1 lb. sea scallops, patted dry
1 Tblspn. chopped parsley

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

Melt 2 tspns. 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.

Add 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.

Per serving: 192 calories, 29 grams protein, 6 grams carbs,
0 grams fiber, 5 grams fat (2 grams sat fat) 64 mg. chol, 765 mg sodium.

Number Of Servings:
Number Of Servings:
Serves: 4
Preparation Time:
Preparation Time:
Total cooking minutes: 10
Personal Notes:
Personal Notes:
This is also a great diet menu. I love scallops, especially with lemon butter sauce.

 

 

 

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