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

1. Heat oil in heavy large nonstick skillet over medium-high heat.
2. Add garlic and lemon peel and saute 30 seconds.
3. Add scallops and saute until almost cooked through, turning once, about 3 minutes.
4. Transfer scallops to bowl using slotted spoon.
5. Add sun-dried tomatoes, capers, lemon juice and thyme to same skillet.
6. Boil until liquid thickens, adding any accumulated juices from scallops to skillet, about 2 minutes.
7. Add butter and whisk just until melted.
8. Season to taste with salt.
9. Return scallops to skillet and stir just until heated through.
10. 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)