🌎 The World Cookbook

1 tablespoon olive oil
1 pound scallops
salt and pepper
1 cup heavy cream
1/4 cup chicken broth
juice of half a lemon
1/2 cup Parmesan cheese
1 teaspoon cornstarch
1 Tablespoon water

In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Salt and pepper the capers and add to the skillet. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate. Add the heavy cream, chicken broth, lemon and Parmesan cheese. In a small bowl whisk the cornstarch and water and whisk into the sauce. Bring to a simmer and let thicken. Add the scallops back to the sauce and let simmer for another minute. Garnish with fresh chopped parsley and fresh herbs.