Save to Pinterest 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
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Instructions
- Pat Dry & Season:
- Pat the scallops thoroughly dry with paper towels. Season both sides with salt and pepper.
- Make Lemon-Dill Butter:
- In a small bowl, mix together the softened butter, dill, lemon juice, lemon zest, garlic, and a pinch of salt. Set aside.
- Heat Oil:
- Heat olive oil in a large skillet (preferably cast-iron or stainless steel) over medium-high heat until shimmering.
- Sear Scallops (Side 1):
- 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.
- Sear Scallops (Side 2):
- 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.
- Transfer & Top:
- Immediately transfer scallops to a platter. While still hot, top with dollops of the lemon-dill butter, allowing it to melt over the scallops.
- Garnish & Serve:
- Garnish with lemon wedges and dill sprigs. Serve at once.
Save to Pinterest Required Tools
Large skillet (cast iron or stainless steel recommended), Mixing bowl, Paper towels, Tongs or spatula
Allergen Information
Contains Shellfish, Dairy (butter). If using pre-packaged butter, check for possible milk allergens. For dairy-free, substitute with plant-based butter.
Nutritional Information
Calories 265, Total Fat 16 g, Carbohydrates 3 g, Protein 26 g
Save to Pinterest Enjoy these scallops fresh off the skillet with the bright lemon-dill butter enhancing every bite.
Recipe FAQs
- → What type of scallops work best for searing?
Dry-packed large sea scallops are ideal as they sear better and yield a golden crust without excess moisture.
- → How do I prevent scallops from sticking to the pan?
Ensure the skillet is hot and use olive oil with a high smoke point. Pat scallops dry before searing to minimize sticking.
- → What is the purpose of the lemon-dill butter?
The lemon-dill butter adds a bright, fresh flavor and a rich, aromatic finish that complements the natural sweetness of the scallops.
- → How can I tell when scallops are perfectly cooked?
Scallops should have a golden crust and be opaque but slightly firm to the touch; avoid overcooking to keep them tender.
- → Can I prepare lemon-dill butter in advance?
Yes, the butter blend can be made up to two days ahead and stored in the fridge for convenience.
