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17Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup kosher salt (plus more for seasoning)
- 1 cup hot water
- 4 cups ice water
- 1 lb. scallops (large, 1 ½ inches wide, about 14 to 16)
- 3 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- 1 Tbsp. minced garlic
- 1/2 cup white wine (optional)
- 1 cup chicken broth (unsalted)
- 1 tsp. lemon zest
- 2 Tbsp. lemon juice
- 2 Tbsp. capers (rinsed)
- 1 Tbsp. Dijon mustard
- black pepper (for seasoning)
- 1 Tbsp. dill (chopped)
- 1 tsp. chives (chopped)
- 6 lemon wedges
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Reviews(3)
Wagstaff 6 years ago
The sauce was delicious. I cooked the scallops to long. They were a little rubbery