"The belly rules the mind."--Spanish Proverb

Scallops with Lemon & Capers Recipe

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This recipe for Scallops with Lemon & Capers, by , is from Resurrection Lutheran Church Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kris Larson


1 c chicken broth
1 tbsp capers
1 1/2 tsp cornstarch
1 tsp minced garlic
1 tsp grated lemon zest
1 tbsp lemon juice
1/4 tsp each salt & pepper
3 tsp butter
1 1/2 lb. sea scallops, patted dry
1 tbsp chopped parsley

1. In a 2 c liquid measure, stir broth, capers, cornstarch, garlic, zest, juice, salt & pepper until cornstarch dissolves.
2. Melt 2 tsp butter in large nonstick skillet over medium-high heat. When butter just starts to brown, add scallops & cook, turning once, 4 - 5 minutes until golden & cooked through. Remove to a plate.
3. Add broth mixture to skillet; bring to a boil. Boil 1 minute until slightly thickened. Remove from heat; stir in remaining butter & parsley. Spoon over scallops.




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