Scallops in Butter Lemon Sauce

I love scallops, but my husband does not, he claims that scallops are too fishy…oh well…more for me. This is a very tasty and simple recipe for scallops. I coated the scallops with cornstarch instead of all-purpose flour, therefore this recipe is gluten free. When I prepared the scallops I prepared some cod fish in the same manner, this way my husband could have his white fish and I could enjoy the scallops guilty free.


½ lb Scallops, I got the big ones from Costco
2 tablespoons of cornstarch + ½ tablespoon
1 small lemon
Fresh ground pepper
½ cup chicken broth
1½ to 2 tablespoons butter
2 to 3 teaspoons of capers, drained


In a small deep dish mix the 2 tablespoon of cornstarch with the zest of the lemon and the ground pepper.

Squeeze half of the lemon juice on the scallops and coat the scallops with the cornstarch mix. Pan fry in the butter until both side are golden brown, remove and set aside.

In the same pan add the chicken broth and let it boil. Reduce the heat and add the remaining lemon juice and the rest of the lemon (juiceless and naked), let it cook in low heat for a couple of minutes. Add the remaining cornstarch dissolved in 1 tablespoon of water mixing continuously until the sauce thicken. Add the capers and let it cook for another minute.

Remove the butter lemon sauce from the heat and cover the pan fried scallops. Serve hot.

If you enjoy this scallop recipe you might want to check on this Asian Inspired scallop recipe, Miso Marinated Scallops.

Did you know that scallops contain cholesterol but are very low in saturated fat? Moreover, scallops are a great source of protein and contain vitamin B12, which is an important nutrient for the cardiovascular health.

Thank you for stopping by Simple Recipes and have a great week!

Miso Marinated Scallops

I hope you all had a great weekend…today I want to share a very easy way to prepare scallops, if you like them. I say that because my husband does not eat scallops, therefore when I make this, it is just for myself…and I really hope that one day he starts to like scallops as he did with the roasted cinnamon almonds :-)
Again, this is a very simple recipe. I used white miso for its mild flavor. You will be amazed of the gentle and yet flavorful combination of miso with scallop.


1 lb of large scallops

Marinate Sauce

2 tablespoon white miso
1 tablespoon sugar
2 tablespoon cooking wine
½ teaspoon chili oil (you can omit this)
1 teaspoon olive oil


Mix all the ingredients listed in the marinate sauce. Pat dry the scallops and cover each one of them with the sauce. Cover and refrigerate for at least 4 hours or overnight.

When ready to cook, wipe of the excess of sauce from the scallops, and place them in a hot fry pan with some olive oil. Fry them both side until golden brown.

Serve on a bed of salad. In this particular picture I used baby spinach leaves and strawberries drizzled with champagne vinegar and olive oil.

Did you know that miso is a product of fermenting rice, barley and soybean? White miso is mainly from rice and barley and small amount of soybean.

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