Cool Springs Wines & Spirits

Here's a recipe that will make you think you can here the surf, right here in Middle Tennessee. Try it with a zesty sauvignon blanc from New Zealand like White Haven ($17.99 at Cool Springs Wines & Spirits)

• 1 cup chicken broth
• 1 Tbsp capers
• 1-1/2 tsp cornstarch
• 1 tsp minced garlic
• 1 tsp grated lemon zest
• 2 Tbsp lemon juice
• 1/4 tsp each salt and pepper
• 3 tsp stick butter
• 1-1/2 lb sea scallops, patted dry
• 1 Tbsp chopped parsley

1. In a 2-cup liquid measure, stir broth, capers, cornstarch, garlic, zest, juice, salt and pepper until cornstarch dissolves.

2. Melt 2 tsp butter in large nonstick skillet over medium-high heat. When butter just starts to brown, add scallops and cook, turning once, 4 to 5 minutes until golden and cooked through. Remove to a plate.

3. Add broth mixture to skillet; bring to a boil; boil 1 minute until slightly thickened. Remove from heat; stir in remaining butter and parsley. Spoon over scallops.

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