Scallops With Lemon And Capers

• 1 cup chicken broth
• 1 tablespoon coarsely chopped capers
• 1 1/2 teaspoons cornstarch
• 1 teaspoon finely minced garlic
• 3/4 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• salt and pepper
• 3 teaspoons butter
• 1 1/2 lbs sea scallops, patted dry
• 1 tablespoon chopped parsley

1. In a 2-cup liquid measure, stir broth, capers, cornstarch, garlic, lemon zest, lemon juice, salt and pepper until cornstarch dissolves.
2. Melt 2 teaspoons 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 total, until the scallops are golden and cooked through. Remove to a plate.
3. Add 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.

chicken broth, capers, cornstarch, garlic, grated lemon zest, lemon juice, salt, butter, parsley

Taken from www.food.com/recipe/scallops-with-lemon-and-capers-262461 (may not work)