Seared Scallops with Lemon Caper Sauce – Simmer + Sauce

Ingredients

• For the Brine:
• 1/3 cup Kosher salt, plus more for seasoning
• 1 cup hot water
• 4 cups ice water
• 1 1/2 pounds large sea scallops (about 5-6 per person)
• For the Lemon Caper Sauce:
• 3 tablespoons Extra Virgin olive oil
• 1 tablespoon unsalted butter
• 3 garlic cloves, grated
• 1/2 cup dry white wine
• 1 cup unsalted chicken or vegetable broth
• 2 tablespoons lemon juice
• 2 tablespoons capers, rinsed
• 1 tablespoon Dijon mustard
• Freshly ground black pepper, to taste
• Fresh dill fronds, for serving
• 2 teaspoons fresh chives, finely chopped
• 8 half lemon slices