Recipe - Scallops With Capers And Sun-Dried Tomatoes

2 tablespoon Olive oil
3 lg Garlic cloves; pressed
1 teaspoon Minced lemon peel; (yellow
part only)
12 Sea scallops
2 tablespoon Minced drained oilpacked
sundried tomatoes
1 tablespoon Drained capers
2 tablespoon Fresh lemon juice
Three fourths teaspoon Minced fresh thyme or 1/4
teaspoon dried; crumbled
One fourth cup (One half stick) chilled unsalted
butter; cut into pieces

Heat oil in heavy large nonstick skillet over mediumhigh 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 sundried 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.

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