Description
Delight your taste buds with these perfectly seared scallops topped with a zesty lemon caper sauce, offering a burst of flavors in every bite.
Ingredients
Scale
Scallops:
- 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 light, dry wines such as Sauvignon Blanc, Riesling, or champagne
- 1 cup unsalted chicken broth
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice
- 2 tablespoon rinsed capers
- 1 tablespoon dijon mustard
- salt to taste
- ground black pepper to taste
- 1 tablespoon chopped fresh dill
- 1 teaspoon chopped fresh chives
- lemon wedges for garnish
Instructions
- Brine the scallops: Dissolve kosher salt in hot water, then add ice water. Submerge scallops in brine for 15 minutes, then pat dry.
- Sear the scallops: Heat olive oil in a pan, add scallops and sear until golden brown on each side. Remove from pan.
- Make the sauce: In the same pan, sauté garlic, deglaze with white wine, add chicken broth, lemon zest, lemon juice, capers, mustard, salt, and pepper. Simmer until thickened.
- Finish and serve: Stir in dill and chives, pour sauce over scallops, and garnish with lemon wedges.
Notes
- Ensure scallops are dry before searing for a perfect crust.
- Adjust salt and pepper according to taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 275 kcal
- Sugar: 1 g
- Sodium: 920 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 55 mg
Keywords: scallops recipe, lemon caper sauce, seafood dish, elegant dinner