# 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 - Fresh dill sprigs
# How-To Steps:
01 - Pat scallops dry using paper towels and season 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 sea salt. Stir until well blended and set aside.
03 - Warm olive oil in a large skillet over medium-high heat until shimmering.
04 - Arrange scallops in a single layer in the skillet. Sear without moving for 2 to 3 minutes until a golden crust forms.
05 - Turn scallops and cook the opposite side for 1 to 2 minutes until opaque and slightly firm to the touch. Avoid overcooking.
06 - Transfer scallops immediately to a serving dish. Dollop lemon-dill butter on top while scallops are hot to allow melting. Garnish with lemon wedges and dill sprigs, then serve promptly.
