Scallops with capers and sun-dried tomatoes

Ingredients

Quantity		Ingredient
2	tablespoons	Olive oil
3	larges	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
¾	teaspoon	Minced fresh thyme or 1/4 teaspoon dried; crumbled
¼	cup	(1/2 stick) chilled unsalted butter; cut into pieces
	2	Servings

Directions

Heat oil in heavy large nonstick skillet over medium-high heat. Add garlic and lemon peel and sauté 30 seconds. Add scallops and sauté 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.

Bon Appétit Too Busy To Cook

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 23, 1998

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