Description
Delight your taste buds with these perfectly seared scallops topped with a tangy lemon caper sauce, creating a harmonious blend of flavors that will impress any seafood lover.
Ingredients
Units
Scale
Brine:
-
- 1/3 cup kosher salt plus more for seasoning
- 1 cup hot water
- 4 cups ice water
Scallops:
- 1 pound large scallops
- 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 and pepper to taste
- 1 tablespoon chopped fresh dill
- 1 teaspoon chopped fresh chives
- Lemon wedges for garnish
Instructions
- Brine the scallops: Dissolve salt in hot water, add ice water, and soak scallops for 30 minutes. Pat dry.
- Sear the scallops: Heat oil in a pan, sear scallops for 2-3 minutes per side, then remove from the pan.
- Make the sauce: In the same pan, sauté garlic, add wine, broth, lemon zest, juice, capers, mustard, salt, and pepper. Simmer until thickened.
- Finish the dish: Return scallops to the pan, coat with sauce, and sprinkle with dill and chives. Serve with lemon wedges.
Notes
- Ensure scallops are dry before searing for a crispy crust.
- Adjust seasoning and lemon juice to taste for a perfect balance of flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 50 mg