Seared scallops with a delicious lemon garlic sauce. For maximum flavor and texture, I brine them first. After a brief sear, I make a simple pan sauce using all the amazing flavors leftover. It’s a gourmet meal all made in one pan!
Ingredients
Brine
- ⅓ cup (90 g) kosher salt
- 1 cup (240 ml) hot water
- 4 cups ice cubes
- 1 pound (454 g) scallops
Scallops
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 g) unsalted butter
- 1 tablespoon (8 g) minced garlic
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon (15 ml) dijon mustard
- 2 tablespoons (30 ml) heavy cream
- 1 teaspoon chopped dill
- black pepper, as needed for seasoning
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- Super Easy Cheddar Ranch Potatoes
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