03 03
YIELD
4 servings
ACTIVE
4 minutes
TOTAL
10 minutes
1 CUP CHICKEN BROTH
1 TBSP CAPERS
1½ TSP CORNSTARCH
1 TSP MINCED GARLIC
1 TSP GRATED LEMON ZEST
2 TBSP LEMON JUICE
¼ TSP EACH SALT AND PEPPER
3 TSP BUTTER
1½ 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 or until slightly thickened. Remove from heat; stir in remaining butter and parsley. Spoon over scallops.
Rice, steamed broccolini
CALORIES 192 TOTAL FAT 5G SATURATED FAT 2G CHOLESTEROL 64MG SODIUM 765MG
TOTAL CARBOHYDRATES 6G DIETARY FIBER 0G PROTEIN 29G
