Ingredients for Bay Scallops With Capers
- 1 tbsp olive oil
- sesame oil
- 1 medium red onion, thinly sliced
- 2 cloves garlic, minced
- 1 1/2 tsp granulated sugar
- 1/4 cup dry sherry
- 1 tbsp capers, drained
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 cup chicken broth
- 1 bay leaf
- 1/2 tsp dried thyme
- 1 tbsp fresh dill, chopped
- 1 lb bay scallops
- 1/2 cup heavy cream
- 1 tbsp cornstarch
- 8 oz pasta
- 1 tbsp fresh parsley, chopped
- 1/2 tsp paprika
- 2 tbsp cold water
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How to Make Bay Scallops With Capers
- Sauté thinly sliced onion in olive oil over medium heat until translucent (about 5 minutes).
- Add minced garlic and cook until onions begin to brown, about 2 minutes more.
- Stir in granulated sugar and continue cooking until onions are caramelized, about 3-5 minutes.
- Add dry sherry, capers, Dijon mustard, lemon juice, chicken broth, bay leaf, thyme, and fresh dill. Bring to a simmer and cook gently for 10-15 minutes.
- Gently add bay scallops to the simmering sauce. Cook just until they are opaque and cooked through (about 2-3 minutes). Do not overcook!
- Remove cooked scallops with a slotted spoon and set aside.
- Stir in heavy cream and heat through.
- In a small bowl, whisk together cornstarch and cold water to form a slurry. Gradually whisk the slurry into the sauce, cooking until it reaches your desired thickness (about 1-2 minutes).
- To serve, ladle the sauce over cooked pasta.
- Top with the seared scallops.
- Garnish with fresh parsley and paprika.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
11g
Fat
43g
Carbs
4g
