I can't get enough of seafood in the summer. It's light, nutritious and delicious. I'm lucky that my husband and children like it too, so that I can have it for dinner often. This Scallops with Lemon and Capers recipe is a favorite with it's savory taste. It's perfect for a hot summer day. Skip the rice and serve with a salad to make the recipe LowCarbHighFat.
Scallops with Lemon and Capers
- Prep time: 10 mins
- Cook time: 20 mins
- Total time: 30 mins
Ingredients
- I 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 salt
- ¼ tsp pepper
- 3 tsp butter
- 1 ½ pound sea scallops, patted dry
- 1 tbsp chopped parsley
- Brown rice
- 4 tomatoes
Directions
- Rinse the tomatoes and cut them in wedges. Place them on a plate for serving and put to the side.
- Cook the rice following the direction on the packaging.
- Mince the garlic.
- Grate the lemon zest.
- In a small bowl stir broth, capers, flour, garlic, zest, juice, salt and pepper, until flour dissolves
- Melt 2 tbsp butter in a large nonstick skillet over medium-high heat.
- When butter just start to brown, add scallops and cook 4 to 5 minutes turning once, until golden and cooked through. Remove to plate.
- Add broth mixture to skillet, bring to a boil.
- Boil 1 minute or until lightly thickened. Remove from heat.
- Stir in remaining butter and parsley.
- Spoon sauce over scallops.
- Serve with a side of brown rice and the tomato wedges.
Enjoy!
