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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

SCALLOPS WITH CAPERS AND SUN-DRIED TOMATOES Recipe

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This recipe for SCALLOPS WITH CAPERS AND SUN-DRIED TOMATOES is from COX, 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:  
2 Tbs Olive Oil
3 Large Garlic Cloves, pressed
1 tsp lemon Pee, minced (yellow part only)
12 Sea Scallops
2 Tbs Oil-Packed Sun-Dried Tomatoes, drained and minced
1 Tbs Capers, drained
2 Tbs Fresh Lemon Juice
¾ tsp Fresh Thyme, minced or ¼ tsp Dried Thyme
¼ Cup Unsalted Butter, Chilled and cut into pieces
Directions:
Directions:
Heat oil in heavy skillet over medium-high heat. Add garlic and lemon peel and sauté 30 seconds. Add Scallops and sauté until almost cooked through, turning once, about 3 minutes. Transfer scallops to bowl using slotted spoon. Add sun-dried tomatoes, capers, lemon juice and thyme to the same skillet. Boil until liquid thickens, adding any accumulated juices from the scallops to skillet, about 2 minutes. Add butter and whisk just until melted. Season to taste with salt. Return scallops to skillet and stir just until heated through. Transfer scallops and sauce to plates and serve.
Number Of Servings:
Number Of Servings:
2

 

 

 

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