Title: Scallops with Capers and Sun-Dried Tomatoes
Categories: None
Yield: 1 Servings

2	tb	Olive oil
3	lg	Garlic cloves; pressed
1	ts	Minced lemon peel; (yellow part only)
12		Sea scallops
2	tb	Minced drained oil-packed sun-dried tomatoes
1	tb	Drained capers
2	tb	Fresh lemon juice
3/4	ts	Minced fresh thyme or 1/4 teaspoon dried; crumbled
1/4	c	(1/2 stick) chilled unsalted butter; cut into pieces

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.

2 Servings

Bon Appétit Too Busy To Cook

Posted to recipelu-digest by Sandy on Feb 23, 1998

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