Seared scallops with a flavorful lemon garlic sauce. I brine them beforehand for optimal flavor and texture. After a quick sear, I prepare a simple pan sauce with all of the delicious flavors that remain. It’s a gourmet supper in a single pan!

Let’s skip the pricey restaurants and create exquisite seared scallops at home instead. Taking on seafood can be frightening at times, but I’m going to break it down and show you how to accomplish it. It’s not as difficult as it appears. I’ve included one more simple step to ensure that the scallops are tasty and don’t dry out.

A brine improves the naturally sweet and mild sea flavor of scallops, in my opinion. To achieve a lovely caramelized surface, fully dry the scallops before searing them in a hot pan without moving them. In the same skillet, a creamy lemon garlic sauce is created for added flavor to sprinkle on top.

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. Scallops should be brined in salt water. Using paper towels, pat dry the scallops. Warm up a big pan with olive oil. Sear scallops for 3 minutes on each side. Turn over and baste with butter. Remove the scallops and sauté the garlic. Add the lemon juice and zest. Turn off the heat and whisk in the mustard and cream. Garnish with dill and pepper to taste.

Why are scallops brined before cooking?
Brining scallops in a salt solution allows them to be more deeply seasoned inside, rather than merely on the surface, while also preserving moisture. They are high in protein yet low in fat. Without the insulation, they are more likely to become rubbery and dry. The saltwater gives an extra layer of protection and only takes 10 minutes.

How can you tell when seared scallops are done?
Scallops are quite skinny, so they cook quickly in heated oil at high temperatures. They should have a golden crust and an opaque internal color. The texture should be firm, but not difficult to cut through with a fork or knife.

What goes well with scallops? Angel hair pasta, such as this lemon caper spaghetti. Mashed cauliflower potatoes. Zucchini noodles. Squash with spaghetti

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How does a salty brine tenderize scallops?
Some of the protein in the scallops dissolves and reshapes as a result of the saltwater solution. After cooking, the protein can form a gel that loves to trap water inside, keeping it soft.

Scallops with Lemon Garlic Sauce, Pan Seared
A gourmet supper is pan seared scallops with lemon garlic sauce. Brining the seafood first adds flavor and tenderness while it cooks in the hot pan.

Ingredients

13 cup kosher salt 1 cup hot water 4 cups ice cubes 1 pound scallops Brine

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Scallops 2 tablespoons olive oil 2 tablespoons unsalted butter 1 tablespoon minced garlic 2 tablespoons lemon juice 1 teaspoon lemon zest 1 tablespoon dijon mustard 2 tablespoons heavy cream 1 teaspoon chopped dill

Instructions
Brine

1. In a medium mixing bowl, combine the salt and boiling water and stir until the salt is mostly dissolved. Add ice cubes and scallops after the water is cold. Scallops should be brined for 10 minutes.
2. Drain the scallops and rinse them under cool water. Transfer to a baking sheet lined with paper towels. Place another layer of paper towel on top of the scallops and gently press down until each piece is completely dry. The better the sear, the dryer the scallops.
3. Let the scallops sit at room temperature for 10 minutes before cooking. Season both sides gently with salt right before cooking.

Scallops

1. Melt the butter in a large 12-inch skillet over medium-high heat. Pour in the olive oil. When the pan is hot, add the scallops in a single layer. Use a spatula to gently press them into direct contact with the pan. 3 minutes, without moving them, pan sear till golden brown on the surface.
2. Add the butter to the pan and melt it. Flip the scallops over and baste with butter with a spoon, tilting the pan as needed. Cook for 1 to 2 minutes, or until firm but tender. Remove from the heat and place on a clean platter.
3. In the same pan that you used to cook the scallops, increase the heat to medium. Sauté garlic for 30 seconds, or until aromatic. Scrape the pan to remove any browned parts and stir into the sauce, heat for about 1 minute. Remove from the heat and whisk in the Dijon mustard and heavy cream. If you prefer a thinner consistency, add more water to the sauce. Season to taste with salt and pepper to taste.
4. Return the scallops to the pan and reheat for 2 minutes over low heat. Garnish with dill and black pepper and serve warm.

Notes
Scallop Size: Use giant scallops, 8 to 10 pieces per pound (about 2 ounces each scallop), or smaller scallops, 14 to 16 pieces per pound (approximately 1 ounce per scallop). After flipping the scallops over, adjust the cooking time based on their size.
If you don’t have the option of purchasing dry scallops, simply add roughly 1 teaspoon of lemon juice to the brine to help eliminate some of the chemicals and hide the soapy taste.