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Pan Seared Scallops with Lemon Caper Sauce
Ingredients
  • ⅓ cup kosher salt, plus more for seasoning
  • 1 cup hot water
  • 4 cups ice water
  • 1 pound large scallops, 1 ½ inches wide, about 14 to 16
  • 3 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon minced garlic
  • ½ cup white wine (optional)
  • 1 cup unsalted chicken broth
  • 1 teaspoon lemon zest
  • 2 tablespoon lemon juice
  • 2 tablespoon capers, rinsed
  • 1 tablespoon dijon mustard
  • Black pepper, for seasoning
  • 1 tablespoon chopped dill
  • 1 teaspoon chopped chives
  • 6 lemon wedges
Steps
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