Pan Seared Scallops With Lemon Caper Sauce | Recipe Cart | Recipe Cart

Ingredients

• 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 (optional)
• 1 cup unsalted chicken broth
• 1 teaspoon lemon zest
• 2 tablespoon lemon juice
• 2 tablespoon capers (rinsed)
• 1 tablespoon dijon mustard
• Black pepper (for seasoning)
• 1 tablespoon chopped dill
• 1 teaspoon chopped chives
• 6 lemon wedges