Scallops With Lemon And Capers Recipe

Ingredients

1 cup chicken broth

1 tablespoon capers

1 1/2 teaspoon cornstarch

1 teaspoon grated lemon zest

2 tablespoons lemon juice

1/4 teaspoons each salt and pepper

3 teaspoon stick butter

1 1/2 pound sea scallops, patted dry

1 tablespoon chopped parsley

Preparation

In a 2 cup liquid measure, stir broth, capers, cornstarch, garlic, zest, juice, salt and pepper until cornstarch dissolves. Melt 2 teaspoon butter in a 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 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.