Pan Seared Scallops with Lemon Garlic Sauce

JESSICA GAVIN
13Ingredients
40Minutes

Ingredients

US|METRIC
  • 1/3 cup kosher salt (90g, 3 ounces)
  • 1 cup hot water (240ml)
  • 4 cups ice cubes
  • 1 pound scallops (454g U15 size, 14 to 16 per pound)
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons unsalted butter (30g, 1 ounce)
  • 1 tablespoon minced garlic
  • 2 tablespoons lemon juice (30ml)
  • 1 teaspoon lemon zest
  • 1 tablespoon Dijon mustard (15ml)
  • 2 tablespoons heavy cream (30ml)
  • black pepper (as needed for seasoning)
  • 1 teaspoon dill (chopped)
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