Scallops in Lemon Caper Sauce
- Avocado oil
- Butter
- Sea salt
- 1 clove garlic, peeled and minced
- Zest of ½ lemon
- Juice of ½ lemon
- 1 Tablespoon Capers
- ¼ cup white wine
- ½ cup veggie or chicken broth (no sodium)
- ½ Tablespoon Dijon mustard
- Freshly ground black pepper
- Rinse scallops and dry with a paper towel.
- Sprinkle scallops with sea salt.
- Heat 1 tablespoon of oil in a cast iron skillet until hot - almost but not smoking.
- Add scallops and saute about 2½ minutes or until browned.
- Add 1 tablespoon butter to pan and flip scallops.
- Saute scallops another 2- 2/12 minutes - depending on size of scallop, until browned.
- Remove scallops to a plate and add garlic and wine to skillet.
- Reduce sauce by ½ then add zest, lemon juice, broth and capers.
- Reduce by ½ again then whisk in Dijon, blending well.
- Add scallops back to skillet until warm.
- Serve over pasta with sauce and a few turns of fresh ground black pepper..
Recipe by at https://www.theorangebee.com/scallops-in-lemon-caper-sauce-homemade-gourmet/
3.5.3251