Seared Sea Scallops With Lemon Caper Sauce

Directions

1. Prepare Scallops. Remove side muscle from each scallop. Arrange scallops in a single layer on a paper towel-lined plate. Place another paper towel on top of the scallops and gently pat to dry. Remove as much surface moisture as possible for the best browning results when cooked. Lightly season both sides of scallops with 1 to 2 turns of freshly ground Florida Sunshine Salt Blend.
2. In a 12-inch saute pan, heat oil over medium-high heat until shimmering. Place scallops in the hot pan without crowding. Gently press scallops with a spatula to make direct contact with the pan.
3. Sear scallops without moving them, cooking until bottoms are a rich golden brown, 2 to 2½ minutes. Add butter; turn scallops to other side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed. Cook for an additional 1 to 2 minutes. Turn off heat and transfer scallops to a plate; keep warm.
4. Prepare Sauce. Return the pan with the oil-butter mixture to the stove and turn heat to medium. Stir in shallot and seasoning; cook for 1 minute, until fragrant but not browned. Add wine; increase heat to medium-high and simmer until the wine has reduced by half, swirling the pan as necessary.
5. Add the broth, capers, and lemon zest; cook until sauce is reduced by half; the consistency should be somewhat loose. Serve sauce with warm scallops. Garnish with fresh dill leaves.