Harbor Seared Scallops Lemon-Dill

Tender, golden-seared sea scallops finished with a bright, aromatic lemon-dill butter, evoking the essence of a seaside harbor dinner.

Ingredients

• Scallops: 1½ pounds (700 g) large sea scallops, dry-packed, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, 2 tablespoons olive oil
• Lemon-Dill Butter: 4 tablespoons (60 g) unsalted butter, softened, 2 tablespoons fresh dill, finely chopped, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 small garlic clove, minced, Pinch of sea salt
• Garnish (Optional): Lemon wedges, Extra fresh dill sprigs

Instructions

Step 1:

Pat the scallops thoroughly dry with paper towels. Season both sides with salt and pepper.

Step 2:

In a small bowl, mix together the softened butter, dill, lemon juice, lemon zest, garlic, and a pinch of salt. Set aside.

Step 3:

Heat olive oil in a large skillet (preferably cast-iron or stainless steel) over medium-high heat until shimmering.

Step 4:

Place scallops in the skillet in a single layer, spacing them apart. Sear without moving for 2 to 3 minutes, until a deep golden crust forms.

Step 5:

Flip the scallops and sear the other side for 1 to 2 minutes, just until opaque and barely firm to the touch. Do not overcook.

Step 6:

Immediately transfer scallops to a platter. While still hot, top with dollops of the lemon-dill butter, allowing it to melt over the scallops.

Step 7:

Garnish with lemon wedges and dill sprigs. Serve at once.

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