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Scallops with Lemon & Capers Recipe

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This recipe for Scallops with Lemon & Capers is from Resurrection Lutheran Church Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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