Pan Seared Scallops with Lemon Caper Sauce

THE RECIPE CRITIC
17Ingredients
35Minutes

Ingredients

US|METRIC
  • 1/3 cup kosher salt (plus more for seasoning)
  • 1 cup hot water
  • 4 cups ice water
  • 1 pound scallops (large, 1 ½ inches wide, about 14 to 16)
  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon minced garlic
  • 1/2 cup white wine (optional)
  • 1 cup chicken broth (unsalted)
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons capers (rinsed)
  • 1 tablespoon Dijon mustard
  • black pepper (for seasoning)
  • 1 tablespoon dill (chopped)
  • 1 teaspoon chives (chopped)
  • 6 lemon wedges
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