Bay Scallops with White Wine Lemon Caper Sauce
25 Jul
www.lightscameracook.com Recipe Serves 4 12oz package Kroger Brand Bay Scallops (thawed, rinsed) 1-tablespoon Olive Oil 1-tablespoon Private Selection Lime Salt/Peppercorn Seasoning Grinder 1/2 tsp fresh parsley, chopped fine 1/2 cup Dry White wine (Chardonnay, Sauvigon Blanc, etc.) 1/3 cup Capers, drained Juice of 1/2 lemon 2-tablespoons Organic Butter (salted) 1 pound of your favorite pasta, cooked according to package directions 1. In a medium bowl, season scallops with lime/peppercorn seasonings and parsley, tossed to coat well. 2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add seasoned scallops to pan, sauté quickly until scallops are brown on edges. Set aside. 3. Deglaze pan with white wine; simmer until evaporated by half. Add capers, parsley, lemon juice, return scallops to pan. Swirl in butter (a tbsp at a time) until sauce becomes slightly thickened. Serve immediately over your favorite Private Selection pasta. (Linguine, Farfalle, Fettuccine)
