Scallops with Lemon and Capers

Scallops with Lemon and Capers

Ingredients

• 1 cup chicken broth
• 1 tbsp capers
• 1 ½ tsp flour
• 1 tsp minced garlic
• 1 tsp grated lemon zest
• 2 tbsp lemon juice
• ¼ tsp each salt and pepper
• 3 tsp butter
• 1 ½ lb sea scallops, patted dry
• 1 tbsp chopped parsley

Directions

1. In a 2-cup liquid measure, stir broth, capers, flour, garlic, zest, juice, salt and pepper, until flour dissolves
2. Melt 2 TBSP butter in a large nonstick skillet over medium-high heat.
3. When butter just start to brown, add scallops and cook 4 to 5 minutes turning once, until golden and cooked through.
4. Remove to plate.
5. Add broth mixture to skillet, bring to a boil.
6. Boil 1 minute or until lightly thickened.
7. Remove from heat.
8. Stir in remaining butter and parsley
9. Spoon over scallops
10. Serve with a side of brown rice

Enjoy!