Pan seared scallops with lemon garlic sauce is a gourmet meal. The seafood is brined first for extra flavor and tenderness as is cooks in the hot pan. Seafood | Seafood Recipes | Seafood Soup | Seafood Pasta | Seafood Boil | Seafood Dishes
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 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) etc.
Instructions:
Step number one. 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.
Step 02, Brine scallops for 10 minutes. Drain and rinse under cold water. Transfer to a sheet pan lined with paper towels.
Next, 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.
