| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 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 |
|
2 |
Servings |
INSTRUCTIONS
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@pctech.net> on Feb 23, 1998
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