Pan Seared Scallops With Lemon Caper Sauce | Recipe Cart
Pan Seared Scallops with Lemon Caper Sauce is a simple yet elegant dish that is perfect for special occasions or any day of the week. The caramelized scallops a
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Cooking tools:
- Cast iron skillet
- Saute pan
- Microplane
- Baking sheet
- Paper towel
- Mixing bowl
- Spatula
- Spoon
- Whisk
- Chef's knife
- Cutting board
- Stove
- Plate
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 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
- Black pepper (for seasoning)
- 1 tablespoon chopped dill
- 1 teaspoon chopped chives
- 6 lemon wedges
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