In a small bowl, whisk together the broth, capers, cornstarch, garlic, lemon zest and juice, and 1⁄4 tsp each salt and pepper until the cornstarch dissolves.
In large skillet, melt 2 tsp of the butter over medium-high heat. When butter just starts to brown, add the scallops and cook until golden and cooked through, 2 to 3 minutes per side. Transfer the scallops to a plate.
Add the broth mixture to the skillet and bring to a boil. Simmer until slightly thickened, about 1 minute. Remove from heat and stir in the remaining 1 tsp butter and the parsley. Spoon over the scallops.
The price of sea scallops hurt my heart, but when I decide to indulge I like to make it a real treat. This recipe hit the spot! The sauce is amazing. I found this recipe on Womens Day and when I tried the recipe it really made my day.