Combine flour, salt and pepper in small bowl. Dust scallops with flour mixture.
Heat olive oil in large skillet over medium-high heat; add scallops and cook 1 to 2 minutes on each side or until golden. Remove from skillet and keep warm.
Add chicken broth, lemon juice and lemon peel to skillet, stirring to loosen browned particles. Cook until thoroughly heated. Stir in capers and parsley; spoon over scallops and serve. Garnish with fresh parsley and lemon slices, if desired.
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