Pan Seared Scallops with Lemon Garlic Sauce
A restaurant-quality seafood dish that is incredibly easy to make at home. Featuring a quick brine for perfectly plump meat and a bright, creamy lemon garlic mustard sauce, this elegant meal goes from kitchen to table in just 25 minutes.
Equipment
- Large cast-iron skillet or heavy-bottomed pan
- Medium bowl for brining
Ingredients
The Brine
- 0.33 cup kosher salt
- 1 cup hot water
- 4 cups ice cubes
- 1 pound scallops dry sea scallops preferred
Scallops & Sauce
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tbsp minced garlic
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp dijon mustard
- 2 tbsp heavy cream
- 1 tsp chopped dill
- 1 pinch black pepper as needed for seasoning
Instructions
- Prepare the Brine: Whisk kosher salt and hot water until dissolved. Add ice cubes to cool. Submerge scallops in the cold brine for 10 minutes.
- Dry the Scallops: Remove scallops, rinse gently, and pat thoroughly dry with paper towels. Season lightly with black pepper.
- Sear the Scallops: Heat olive oil in a skillet over medium-high heat until shimmering. Sear scallops undisturbed for 2-3 minutes per side until a golden crust forms. Remove to a plate.
- Make the Sauce: Lower heat to medium-low. Melt butter, add garlic, and sauté for 30 seconds. Whisk in lemon juice, lemon zest, and Dijon mustard.
- Finish and Serve: Stir in heavy cream and simmer for 1 minute. Return scallops to the pan to coat in sauce. Garnish with chopped dill and serve immediately.
Notes
Patting the scallops completely dry is the most critical step to achieving a restaurant-quality sear instead of steaming them.