Huffpost Taste

Scallops with Lemon & Capers

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Scallops with Lemon & Capers

Scallops with Lemon & Capers
Provided by:
total prep 192 calories/serving


  • 1 cup chicken broth
  • 1 Tbsp capers
  • 1/2 tsp cornstarch
  • 1 tsp minced garlic
  • 1 tsp grated lemon zest
  • 2 Tbsp lemon juice
  • 1/4 tsp each salt and pepper
  • 3 tsp stick butter
  • 1 -/2 lb sea scallops, patted dry
  • 1 Tbsp chopped parsley


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