Pan Seared Scallops with Lemon Caper Sauce

Ingredients:

• 1 cup kosher salt, plus more for seasoning
• 1 cup hot water
• 4 cups ice water
• 1 pound large scallops (about 14 to 16, each 1 inch wide)
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon minced garlic
• 1 cup white wine (optional)
• 1 cup unsalted chicken broth
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons capers, rinsed
• 1 tablespoon Dijon mustard
• Black pepper for seasoning
• 1 tablespoon chopped dill
• 1 teaspoon chopped chives
• 6 lemon wedges

Directions:

1. In a medium bowl, mix 1 cup of kosher salt with hot water until dissolved. Add ice water to cool the brine. Submerge the scallops in the brine for 10 minutes. Meanwhile, line a sheet pan with paper towels.
2. After 10 minutes, drain the scallops and rinse them under cold water. Place them in a single layer on the prepared sheet pan and cover with another paper towel. Gently pat them dry.
3. Let the scallops sit at room temperature for 10 minutes.
4. Heat 3 tablespoons of olive oil in a 12-inch sauté pan over medium-high heat until it shimmers. Lightly season the scallops with salt on both sides and place them in the pan without overcrowding.
5. Sear the scallops without moving them until the bottoms are golden brown, about 3 to 4 minutes. Add 1 tablespoon of butter, flip the scallops, and baste them with the melted butter for another 1 to 2 minutes until they are opaque and firm.
6. Remove the scallops from the pan, but keep the pan juices.
7. In the same pan, reduce the heat to medium and add 1 tablespoon of minced garlic. Cook for 1 minute. Then, increase the heat to medium-high, add the white wine (if using), and reduce it by half.
8. Add 1 cup of chicken broth, lemon zest, lemon juice, and rinsed capers to the pan. Reduce the mixture by half.
9. Turn off the heat and whisk in 1 tablespoon of Dijon mustard. Return the scallops to the pan and warm them for about 2 minutes. Season with salt and black pepper to taste.
10. Garnish with chopped dill and chives, and serve with lemon wedges on the side.

Your delicious pan-seared scallops with lemon caper sauce are ready to be enjoyed!