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

Scallops with Lemon & Capers Recipe

  Tried it? Rate this Recipe:
 

 

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.

Contributor:  
Contributor:  
Kris Larson

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.


 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

117W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!