Garlic Butter Herb Scallops

Instructions

1. In a medium-sized bowl, combine ⅓ cup kosher salt and 1 cup hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add 1 pound large scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels and set aside.
2. Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
3. In a medium-sized skillet over medium-high heat, add the 1 tablespoon olive oil and let heat until it starts to smoke. Season the 1 tablespoon capers with salt and pepper and add to the skillet. Add the scallops to the pan and sear for 3- 3 1/2 minutes on each side until they are golden brown. Remove from the pan and set aside on a plate.
4. Add the 3 tablespoons butter, 3 minced garlic cloves, 1 teaspoon cup freshly chopped oregano, 1 teaspoon fresh chopped rosemary, and 1 teaspoon fresh chopped thyme. Cook for 1-2 minutes, then add the scallops back to the pan and heat through. Garnish with lemon wedges and chopped parsley on top.