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Epicurious

Seared Scallops with Lemon and Dill

4.0

(60)

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Seared Scallops with Lemon and DillDasha Wright

Couscous with fresh herbs, and steamed green beans sprinkled with toasted pine nuts would be lovely accompaniments. Dessert? Try warm apple turnovers from the bakery; top with ice cream.

Recipe information

  • Yield

    Makes 2 servings; can be doubled

Ingredients

2 tablespoons (1/4 stick) butter
12 large sea scallops
1/4 cup finely chopped shallots
1/2 cup dry white wine
1 tablespoon chopped fresh dill plus 2 dill sprigs for garnish
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
2 tablespoons (1/4 stick) chilled butter, cut into 1/2-inch cubes

Preparation

  1. Step 1

    Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet; cook until golden and just opaque in center, about 1 minute per side. Transfer scallops to plate; tent with foil to keep warm.

    Step 2

    Melt 1 tablespoon butter in same skillet. Add shallots; sauté 1 minute. Add wine; boil until reduced by half, about 1 minute. Stir in chopped dill, lemon juice, and peel. Remove pan from heat; add chilled butter cubes, a few pieces at a time, whisking just until melted (do not boil). Season with salt and pepper. Divide scallops between 2 plates. Pour sauce over scallops; garnish with dill sprigs.

TagsScallopShellfishSeafoodMainDinnerNut FreeGluten FreeQuickEasyWeeknight MealsSearBon Appétit
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