Pan Seared Scallops with Lemon Caper Sauce
INGREDIENTS
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1/3 cup kosher salt, plus more for seasoning
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1 cup hot water
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4 cups ice water
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1 pound large scallops, 1 1/2 inches wide, about 14 to 16
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3 tablespoon olive oil
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1 tablespoon unsalted butter
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1 tablespoon minced garlic
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1/2 cup white wine (optional)
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1 cup unsalted chicken broth
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1 teaspoon lemon zest
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2 tablespoon lemon juice
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2 tablespoon capers, rinsed
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1 tablespoon dijon mustard
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Black pepper, for seasoning
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1 tablespoon chopped dill
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1 teaspoon chopped chives
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6 lemon wedges
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