SCALLOPS WITH LEMON AND CAPERS
Steps:
- 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.
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