Description
Delight in perfectly pan-seared scallops served with a zesty lemon caper sauce. This recipe features tender scallops brined for optimal flavor and seared to a golden crust, complemented by a tangy sauce made from white wine, chicken broth, lemon, and capers. Garnished with fresh dill and chives, it’s an elegant yet easy dish perfect for a gourmet weeknight dinner.
Ingredients
Units
Scale
Brine
- 1/3 cup kosher salt
- 1 cup hot water
- 4 cups ice water
Main Ingredients
- 1 pound large scallops, 1 1/2-inches wide, about 14 to 16
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 1/2 cup white wine (light, dry wines such as Sauvignon Blanc, Riesling, or champagne)
- 1 cup unsalted chicken broth
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons 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
- Prepare the Brine: In a medium bowl, combine ⅓ cup kosher salt and 1 cup hot water, stirring until the salt dissolves. Add 4 cups of ice water to cool the mixture quickly. Submerge the scallops in this brine and let them stand for 10 minutes to enhance flavor and texture.
- Drain and Dry Scallops: Remove scallops from the brine, rinse under cold water, and arrange them in a single layer on a paper towel-lined baking sheet. Cover with another paper towel and gently pat dry, removing as much moisture as possible to ensure a great sear. Lightly season both sides with salt, then let scallops sit at room temperature for 10 minutes.
- Heat the Skillet: Place a 12-inch skillet over medium heat and add 3 tablespoons of olive oil. Heat until the oil shimmers and just begins to smoke, indicating it’s hot enough for searing.
- Sear the Scallops – First Side: Carefully add the scallops to the hot pan, making sure not to crowd them. Press each scallop gently with a spatula to ensure full contact with the skillet. Cook undisturbed for 3 to 3 ½ minutes until the bottoms are a rich golden brown.
- Sear the Scallops – Second Side: Add 1 tablespoon unsalted butter to the pan. Flip each scallop and cook for another 3 to 3 ½ minutes until the other side is also golden brown. Spoon the melted butter over the scallops while cooking. When opaque and firm, remove scallops from pan and set aside.
- Make the Sauce – Garlic and Wine: Keeping the skillet over medium heat, add 1 tablespoon minced garlic, cooking for about 1 minute until fragrant but not browned. Raise heat to medium-high and add ½ cup white wine. Let it simmer, stirring occasionally, until reduced by half, about 3 minutes.
- Add Broth and Flavorings: Turn heat to high and add 1 cup unsalted chicken broth, 1 teaspoon lemon zest, 2 tablespoons lemon juice, and 2 tablespoons rinsed capers. Cook until the sauce thickens and reduces to about ½ cup, around 8 to 10 minutes.
- Finish the Sauce and Reheat Scallops: Reduce heat to medium and whisk in 1 tablespoon dijon mustard. Return scallops to the pan and cook for about 2 minutes until they are warmed through.
- Season and Garnish: Taste the sauce and season with salt and ground black pepper if needed. Garnish with 1 tablespoon chopped fresh dill, 1 teaspoon chopped fresh chives, and serve immediately with lemon wedges on the side.
Notes
- Drying scallops thoroughly before searing is crucial to achieve a perfect golden crust.
- The brining step enhances scallop flavor and moisture retention but can be skipped if short on time.
- Use a heavy-bottomed skillet for even heat distribution.
- Capers add a salty, tangy flavor, so adjust salt accordingly to avoid over-seasoning.
- Serve immediately after cooking to enjoy scallops at their best texture and flavor.
Nutrition
- Serving Size: 1 serving (about 4 ounces scallops with sauce)
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 65 mg
