What You Need:

1 1/2 lb. fresh sea scallops
3 tsp butter, divided
1 C of chicken broth
1 tsp lemon zest grated
2 tbsp lemon juice
1 1/2 tsp cornstarch
1 tsp garlic, minced
1/4 tsp salt
1/8 tsp pepper
1 tbsp fresh parsley, chopped

How to Make It:

Dry the scallops by blotting them with a paper towel.
Place 2 tsp of the butter into a skillet over medium high heat.
When the butter just begins to turn brown add the scallops.
Cook 5 minutes or until cooked through and golden brown on the outside, turning them a few times.
Remove the scallops to a serving platter or bowl.
Pour the broth into a mixing bowl.
Stir in the lemon zest, lemon juice, cornstarch, garlic, salt and the pepper until well blended.
Pour the mixture into the skillet.
Stir constantly until the mixture begins to boil.
Boil for 1 minute or until the mixture is just beginning to thicken.
Remove the sauce from the heat and stir in the remaining butter and the parsley.
Top the scallops with the sauce before serving.

Makes 4 servings

Scallops make a very tasty dish if you purchase and store them correctly. Firm moist scallops with a creamy white color are the best. If the scallops are not fresh they will have a distinct sulfur odor and will often times have a pearly look with liquid oozing into the package. Use fresh scallops right away or freeze them as soon as they are purchased. Th8is will help to maintain their fresh flavor and firm texture. Scallops also cook quite quickly so you may want to start those side dishes before your main course.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 6 minutes
Total Time: approximately 16 minutes

Nutritional Information: (approximate values per serving)
Calories 192; Fat 5g; Saturated Fat 2g; Carbohydrates 6g; Protein 29g; Fiber 0g; Cholesterol 64 mg; Sodium 765 mg