Ingredients

• 2 tablespoons olive oil
• 3 large garlic cloves, pressed
• 1 teaspoon minced lemon peel (yellow part only)
• 12 sea scallops
• 2 tablespoons minced drained oil-packed sun-dried tomatoes
• 1 tablespoon drained capers
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried, crumbled
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces

Browse by ingredient

Instructions

1. 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.