1. In a 12” sauté pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke.
2. Sprinkle scallops lightly with salt on both sides. Place into the hot pan without crowding.
3. Sear scallops without moving them, continuing to cook until the bottoms are a rich golden brown, about 3 to 3 ½ minutes.
4. Add butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.
5. When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan.
6. In the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned.
7. Increase heat to medium-high and add wine . Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
8. Turn heat to high and add the chicken stock , lemon zest , lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes.
9. Turn off heat and whisk in dijon mustard .
10. Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes.
11. Taste sauce and season with salt and pepper as needed.
12. Garnish scallops with chives and lemon serve immediately.
Page 30
February 2021
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