Seared Scallops with Creamy Lemon-Caper Sauce


Lesbian Bars Tallahassee

This elegant yet simple dish features perfectly seared scallops paired with a luxurious creamy lemon-caper sauce. The combination of flavors creates a delightful harmony that will impress your guests or make any weeknight dinner feel special.

Ingredients:
  • 12 large scallops, patted dry
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup heavy cream
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley

Instructions:

Use salt and pepper to season the scallops

Put olive oil in a big skillet and heat it over medium-high heat

Sear the scallops for two to three minutes on each side, or until they are golden brown and cooked all the way through

Take it out of the pan and set it aside

Put minced garlic in the same pan and cook for one minute, until it smells good

Add chicken or vegetable broth and scrape the pans bottom to get rid of any browned bits

Turn down the heat to medium-low and add the lemon juice, heavy cream, and capers

Soak for two to three minutes, until the sauce gets a little thicker

Put the scallops back in the pan and gently toss them around to coat them with the sauce

Put small pieces of chopped parsley on top of the scallops and sauce

Serve right away, and if you want, top with more lemon slices


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