This yummy recipe is an all-time favorite. It'll leave dinner guests begging for more.




  • Heat olive oil, salt, and black pepper in a skillet over medium heat. Cook scallops in hot oil just until opaque in the center, about 3 minutes.

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  • Combine chicken broth, wine, and lemon juice in a saucepan. Bring to a boil; cook until reduced by half, about 5 minutes. Add garlic, butter, and capers; simmer until garlic sauce is fragrant, about 2 minutes.

  • Pour garlic sauce over scallops in the skillet. Add broccoli. Reduce heat to medium-low, cover, and let steam until broccoli softens, about 7 minutes.

  • Bring 2 cups of water to boil in a saucepan. Add ramen noodles and cook until soft, about 3 minutes. Drain noodles; stir into scallops. Add cornstarch, mixing well to make sure there are no lumps.

  • Remove skillet from heat, cover, and let sit until flavors combine, about 2 minutes.


Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

369.57 calories; 24.45 g protein; 20.44 g carbohydrates; 20.05 g fat; 51.56 mg cholesterol; 544.23 mg sodium.Full Nutrition

Reviews (1)

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1 Ratings
  • 3 Rating Star 1
I did make 2 changes in this recipe but they were changes to suit our taste/budget. The first change is that I used bay scallops in place of the sea scallops. We like them both equally however the difference in price is 14 a pound. The second change I made is that I used fresh Chinese noodles. I have no issues with Ramen noodles whatsoever but I had fresh on hand and fresh area always better in my opinion. My two changes have nothing to do with my rating. My rating is based on the flavor of the sauce. I really liked the flavor the capers brought to the dish but overall I still felt it was lacking something. Fresh parsley was the first thing to come to my mind but there is still something else and I cannot put my finger on it. The cooking method did work nicely.