# What You'll Need:
→ Scallops
01 - 1½ pounds large dry-packed sea scallops
02 - ½ teaspoon kosher salt
03 - ¼ teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
→ Lemon-Dill Butter
05 - 4 tablespoons unsalted butter, softened
06 - 2 tablespoons fresh dill, finely chopped
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 small garlic clove, minced
10 - Pinch of sea salt
→ Garnish
11 - Lemon wedges
12 - Extra fresh dill sprigs
# How To Make It:
01 - Pat scallops dry with paper towels and season both sides evenly with salt and pepper.
02 - Combine softened butter, dill, lemon juice, lemon zest, minced garlic, and a pinch of sea salt in a small bowl. Set aside.
03 - Warm olive oil over medium-high heat in a large skillet until shimmering.
04 - Arrange scallops in a single layer, spacing them apart. Cook without moving for 2 to 3 minutes to develop a deep golden crust.
05 - Flip scallops carefully and sear the opposite side for 1 to 2 minutes until opaque and just firm to touch. Avoid overcooking.
06 - Transfer scallops immediately to a serving platter. While hot, place dollops of lemon-dill butter atop to melt over the scallops.
07 - Decorate with lemon wedges and fresh dill sprigs. Serve promptly.
