Scallops with Capers and Sun-Dried Tomatoes

1. 1

   Heat oil in heavy large nonstick skillet over medium-high heat.

2. 2

   Add garlic and lemon peel and saute 30 seconds.

3. 3

   Add scallops and saute until almost cooked through, turning once, about 3 minutes.

4. 4

   Transfer scallops to bowl using slotted spoon.

5. 5

   Add sun-dried tomatoes, capers, lemon juice and thyme to same skillet.

6. 6

   Boil until liquid thickens, adding any accumulated juices from scallops to skillet, about 2 minutes.

7. 7

   Add butter and whisk just until melted.

8. 8

   Season to taste with salt.

9. 9

   Return scallops to skillet and stir just until heated through.

10. 10

    Transfer scallops and sauce to plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.