Scallops With Lemon & Capers - cooking recipe

Ingredients

1 cup chicken broth
1 tablespoon capers, chopped if they are large
1 1/2 teaspoons cornstarch
1 teaspoon minced garlic
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
3 teaspoons butter, divided
1 1/2 lbs sea scallops, patted dry
1 tablespoon chopped parsley

Preparation

Stir broth, capers, cornstarch, garlic, zest, juice, salt and pepper until cornstarch dissolves.
Melt 2 tsp butter in a large nonstick skillet over medium heat.
Add scallops and cook for 4-5 minutes, turning once, or until they are golden and cooked through.
Remove scallops to a plate.
Add broth mixture to skillet and bring to a boil.
Boil 1 minute or until slightly thickened.
Remove from heat and add in 1 tsp butter and parsley.
Pour over scallops.