Seared Scallops with Zesty Lemon Caper Sauce

Ingredients:

• ⅓ cup kosher salt, plus additional for seasoning
• 1 cup hot water
• 4 cups ice water
• 1 kg large scallops, approximately 1 ½ inches wide (about 14 to 16 scallops)
• 3 tablespoons 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 tablespoons lemon juice
• 2 tablespoons capers, rinsed
• 1 tablespoon Dijon mustard
• Freshly ground black pepper, for seasoning
• 1 tablespoon chopped dill
• 1 teaspoon chopped chives
• 6 lemon wedges

Instructions:

1. In a medium-sized bowl, dissolve ⅓ cup kosher salt in hot water, then add ice water to create a brine. Submerge scallops in the brine and let sit for 10 minutes. Meanwhile, line a sheet pan with paper towels and set aside.
2. After 10 minutes, drain the scallops and rinse them under cold water. Arrange the scallops in a single layer on the paper towel-lined sheet pan, patting them dry with additional paper towels.
3. In a large skillet over medium-high heat, heat olive oil and butter. Add minced garlic and sauté until fragrant, about 1 minute. If using, pour in white wine and cook until reduced by half, approximately 2 minutes.
4. Stir in chicken broth, lemon zest, lemon juice, capers, and Dijon mustard. Season with black pepper to taste. Allow the sauce to simmer until slightly thickened, about 5 minutes.
5. Meanwhile, in another skillet over high heat, sear the scallops until golden brown and caramelized on each side, approximately 2-3 minutes per side. Be careful not to overcrowd the pan; work in batches if necessary.
6. Once the scallops are cooked, transfer them to the skillet with the lemon caper sauce. Gently toss to coat the scallops in the sauce.
7. To serve, garnish the scallops with chopped dill and chives. Serve immediately with lemon wedges on the side for extra brightness.

Enjoy these succulent seared scallops with a burst of tangy lemon caper sauce, perfect for a gourmet meal at home!