Pan Seared Scallops with Lemon Caper Sauce

Directions

• In a medium-sized bowl, combine salt and hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let rest for 10 minutes. Line a sheet pan with paper towels. Set aside.
• Drain the scallops, rinse under cold water, and then place in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
• Before cooking, let rest scallops at room temperature, for 10 minutes.
• In a sauté pan or cast iron skillet over medium-high heat, heat olive oil until oil ripples and just begins to smoke.
• Sprinkle scallops lightly with salt on both sides.
• Place scallops into the hot pan (should not too much). Gently press scallops with a spatula to make direct contact with the pan.
• Sear scallops and don’t move them, keep cooking until rich golden brown, 3 to 3 ½ minutes.
• Add butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.
• When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan.
• In the same pan over medium heat, cook the scallops. Add garlic and cook for 1 minute, until fragrant but not browned.
• Increase heat to medium-high and add wine. Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
• Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, just have ½ cup, for 8 – 10 minutes.
• Remove the heat and whisk in Dijon mustard.
• Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes. Taste sauce and season with salt and pepper, as needed.
• Garnish scallops with chopped dill, chives and serve immediately with lemon wedges.