# What You Need:
→ Scallops
01 - 1.5 pounds large dry-packed sea scallops
02 - 0.5 teaspoon kosher salt
03 - 0.25 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 (Optional)
11 - Lemon wedges
12 - Extra fresh dill sprigs
# How To Make:
01 - Pat scallops thoroughly dry with paper towels. Season evenly on both sides with kosher salt and black pepper.
02 - In a small bowl, combine softened butter, chopped dill, lemon juice, lemon zest, minced garlic, and a pinch of sea salt. Mix until well blended. Set aside.
03 - Warm olive oil in a large skillet over medium-high heat until shimmering.
04 - Arrange scallops in a single layer, spaced apart. Sear without stirring for 2 to 3 minutes until a deep golden crust develops.
05 - Flip scallops carefully and cook for an additional 1 to 2 minutes until opaque and just firm to the touch. Avoid overcooking.
06 - Transfer scallops immediately to a serving platter. Top each with dollops of lemon-dill butter, allowing it to melt over the warm scallops.
07 - Garnish with lemon wedges and extra dill sprigs. Serve promptly.
