Save Tender, golden-seared sea scallops finished with a bright, aromatic lemon-dill butter, evoking the essence of a seaside harbor dinner.
This recipe reminds me of a memorable evening by the harbor where fresh scallops made the dinner unforgettable
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 3 minutes, until a deep golden crust forms.
- Step 5:
- Flip the scallops and sear the other side for 1 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.
Save Sharing this dish always brings back fond family dinners and seaside memories
Nutritional Information
Per serving: 265 calories, 16 g total fat, 3 g carbohydrates, 26 g protein
Allergen Information
Contains shellfish and dairy from butter. Substitute with plant-based butter for dairy-free option.
Recommended Pairings
Pairs well with crusty bread, roasted potatoes, light green salad and crisp Sauvignon Blanc or dry Riesling wines.
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This simple yet elegant dish is perfect for impressing guests without spending hours in the kitchen
Recipe FAQs
- → How do you achieve a perfect sear on scallops?
Pat scallops dry to remove moisture, heat oil until shimmering, and sear scallops without moving them for 2-3 minutes per side until a golden crust forms.
- → What is the best way to prepare lemon-dill butter?
Mix softened unsalted butter with fresh dill, lemon juice, lemon zest, minced garlic, and a pinch of salt until well combined.
- → Can I use frozen scallops for this dish?
Dry-packed scallops are preferred. If using frozen, thaw thoroughly and pat completely dry before cooking to ensure a good sear.
- → What dishes pair well with seared scallops and lemon-dill butter?
Roasted potatoes, crusty bread, or a light green salad complement the delicate flavors of scallops nicely.
- → How can I make this dish ahead of time?
Prepare the lemon-dill butter up to two days in advance and refrigerate, then sear scallops fresh before serving.