Pan Seared Scallops with Lemon Garlic Sauce

Ingredients

• Salt

  Table

  ⅓ cup or 97g

• Water

  Plain, clean water

  1 cup or 237g

• Ice cubes

  Frozen water

  4 cup or 948g

• Scallop

  Mollusks, mixed species, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  1 tbsp or 9g

• Lemon juice

  Raw

  2 tbsp or 30g

• Lemon zest

  1 tsp or 2g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Heavy whipping cream

  Fluid

  2 tbsp or 30g

• Dill

  Fresh

  1 tsp or 0.2g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Brine
2. Combine salt and hot water in a medium bowl, stir until the salt is mostly dissolved. Add ice cubes, once the water is cold add scallops. Brine scallops for 10 minutes.
3. Drain and rinse the scallops under cold water. Transfer to a sheet pan lined with paper towels. Place another sheet of paper towel on top of scallops, gently pressing until each piece is dry. The drier the scallops, the better the sear.
4. Allow scallops to sit for 10 minutes at room temperature before cooking. Right before cooking, lightly season both sides with salt.
5. Scallops
6. Heat a large 12-inch pan over medium-high heat. Add olive oil. Once hot, add scallops to the pan in a single layer. Gently press on them with a spatula so they make direct contact with the pan. Pan sear until golden brown on the surface, not moving them, about 3 minutes.
7. Add butter to the pan and allow it to melt. Flip scallops over, use a spoon to baste with butter, tilting the pan as needed. Cook until firm but tender, about 1 to 2 minutes. Turn off the heat and transfer to a clean plate.
8. Using the same pan to cook the scallops, turn the heat up to medium. Add in garlic and saute until fragrant, 30 seconds. Add in lemon juice and lemon zest, scrape the pan to remove any browned bits and stir into the sauce, cook for about 1 minute. Turn off the heat and whisk in Dijon mustard and heavy cream. If needed, add in some water to the sauce if you want a thinner consistency. Taste and season with salt and pepper as desired.
9. Add scallops back to the pan, and warm over low heat, 2 minutes. Garnish with chopped dill and black pepper, serve warm.

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