Scallops Con Capperi
|Chicken bouillon||1 Cup (16 tbs)|
|Lemon juice/Vinegar||1 Teaspoon|
|Minced capers||1 Tablespoon|
Roll scallops in chicken bouillon and sprinkle with paprika.
Broil until scallops are no longer translucent halfway through their thickness, basting at least once with bouillon.
Turn, baste again, and brown second side.
Do not overcook â€” scallops will be done in 4-7 minutes, depending on their thickness.
Combine margarine, lemon juice and capers; serve over scallops.