Scallops with Capers and Sun-Dried Tomatoes
- 2 tablespoons olive oil
- 3 large garlic cloves, pressed
- 1 teaspoon minced lemon peel (yellow part only)
- 12 sea scallops
- 2 tablespoons minced drained oil-packed sun-dried tomatoes
- 1 tablespoon drained capers
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried, crumbled
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
- Heat oil in heavy large nonstick skillet over medium-high heat.
- Add garlic and lemon peel and saute 30 seconds.
- Add scallops and saute until almost cooked through, turning once, about 3 minutes.
- Transfer scallops to bowl using slotted spoon.
- Add sun-dried tomatoes, capers, lemon juice and thyme to same skillet.
- Boil until liquid thickens, adding any accumulated juices from scallops to skillet, about 2 minutes.
- Add butter and whisk just until melted.
- Season to taste with salt.
- Return scallops to skillet and stir just until heated through.
- Transfer scallops and sauce to plates and serve.
olive oil, garlic, lemon peel, scallops, tomatoes, capers, lemon juice, thyme, butter
Taken from www.epicurious.com/recipes/food/views/scallops-with-capers-and-sun-dried-tomatoes-74 (may not work)