Ingredients
- 1/3 cup kosher salt, plus more for seasoning
- 1 cup hot water
- 1 lb. large scallops
- salt/pepper
- 1 Tbs. olive oil
- 3 Tbs. butter
- 3 garlic cloves, minced
- 1 tsp oregano
- 1 tsp thyme
Preparation
Step 1
In a medium bowl, combine salt and 1 cup hot water; stir and dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels and set aside.
Drain the scallops, rinse under cold water and then arrange in a single layer on the paper towel lined pan. Place another paper towel on top of scallops and gently pat. Remove as much moisture as possible.
In a medium size skillet over medium high heat add the oil and let heat until it starts to smoke. Salt and pepper and add the scallops for 3-3 1/2 minutes on each side until they are golden brown. Remove from the pan and set aside on a plate.
Add the butter, garlic and herbs. Saute for 1-2 minutes and add scallops back to the pan and heat through.