Save 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
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- 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.
Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.
Check price on Amazon
Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.
Check price on Amazon
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