Pan Seared Scallops with Lemon Caper Sauce

Ingredients

• 1/3 cup kosher salt plus more for seasoning
• 1 cup hot water
• 4 cups ice water
• 1 pound large scallops 1 1/2-inches wide
• 3 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon minced garlic
• 1/2 cup white wine
• 1 cup unsalted chicken broth
• 1 teaspoon lemon zest
• 2 tablespoon lemon juice
• 2 tablespoon rinsed capers
• 1 tablespoon dijon mustard
• Salt to taste
• Ground black pepper to taste
• 1 tablespoon chopped fresh dill
• 1 teaspoon chopped fresh chives
• Lemon wedges for garnish

Instructions

1. 1

   Prepare Brining Solution: Dissolve salt in hot water, then add ice water. Submerge scallops in brine for 30 minutes. Rinse and pat dry.

2. 2

   Sear Scallops: Heat oil in a skillet, add scallops, and sear until golden brown on both sides. Remove from skillet.

3. 3

   Make Lemon Caper Sauce: In the same skillet, sauté garlic, add wine, broth, lemon zest, juice, capers, mustard, salt, and pepper. Simmer until slightly thickened.

4. 4

   Finish Dish: Return scallops to the skillet, coat with sauce, and simmer briefly. Serve garnished with dill, chives, and lemon wedges.