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Seared Scallops with Creamy Lemon-Caper Sauce

Julia's Album
  • 60 minutes
  • Serves 4

INGREDIENTS

1 tbsp

butter

1 tbsp

olive oil

4

garlic cloves (minced)

2/3 cup

heavy cream

2 tbsp

capers (drained)

1 tsp

lemon juice (freshly squeezed, more if desired)

salt

1 lb

scallops (, medium size, about 12-14 scallops, thawed completely if frozen)

1/4 tsp

salt

2 tbsp

olive oil