scallops with lemon
Nice and light. I make salad and a baked potato to go along with it.
prep time
5 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 cup chicken broth
- 1 teaspoon minced garlic
- 1 1/2 teaspoons cornstarch
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 1/4 teaspoon each salt and pepper
- 3 teaspoons stick butter
- 1 1/2 pounds sea scallops, patted dry
- 1 tablespoon chopped parsley
How To Make scallops with lemon
-
Step 1In a 2-cup liquid measure, stir broth, cornstarch, garlic, zest, juice, salt and pepper until cornstarch dissolves.
-
Step 2Melt 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.
-
Step 3Add 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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