Pan Seared Scallops with Lemon Caper Sauce

 

 

 

Ingredients:

* 1 lb large scallops, patted dry
* 2 tbsp olive oil
* 2 tbsp butter
* 2 cloves garlic, minced
* 1/4 cup chicken or vegetable broth
* 2 tbsp lemon juice
* 2 tbsp capers, drained
* 1 tbsp fresh parsley, chopped
* Salt and pepper to taste

Instructions:

1. Season the scallops with salt and pepper. Heat olive oil in a pan over medium-high heat.
2. Sear the scallops for 2-3 minutes on each side until they develop a golden crust. Remove from the pan and set aside.
3. In the same pan, melt the butter and sauté the garlic until fragrant.
4. Stir in the broth, lemon juice, and capers, scraping up any browned bits from the pan. Let the sauce simmer and thicken slightly.
5. Return the scallops to the pan, spooning the sauce over them. Cook for an additional minute to heat through.
6. Garnish with fresh parsley before serving.
Notes:
* Serve with a side of steamed vegetables or over a bed of rice for a complete meal.
Prep Time: 10 mins | Cooking Time: 10 mins | Total Time: 20 mins | Servings: 4