Scallops with Lemon and Capers


  • 1 cup chicken broth
  • 1 tablespoon capers
  • 1½ teaspoons cornstarch
  • 1 clove garlic
  • 1 teaspoon lemon zest (grated)
  • 2 tablespoons fresh lemon juice
  • Kosher salt and pepper
  • 3 teaspoons unsalted butter
  • 1½ pounds sea scallops
  • 2 tablespoons fresh flat-leaf parsley


In a small bowl, whisk together the broth, capers, cornstarch, garlic, lemon zest and juice, and ¼ teaspoon each salt and pepper until the cornstarch dissolves.

In large skillet, melt 2 teaspoons of the butter over medium-high heat. When butter just starts to brown, add the scallops and cook until golden and cooked through, 2-3 minutes per side. Transfer the scallops to a plate.

Add the broth mixture to the skillet and bring to a boil. Simmer until slightly thickened, about 1 minute. Remove from heat and stir in the remaining 1 teaspoon butter and the parsley. Spoon over the scallops.

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