Seared Scallops w/Lemon and Dill

By á-6072

Ingredients

• 2 Tbsp. Butter
• 12 large Sea Scallops (dry)
• 1/4 c. Shallots (finely chopped)
• 1/2 c. dry White Wine
• 1 Tbsp. Dill (fresh, chopped) plus 2 Dill Sprigs
• (for garnish)
• 1 Tbsp. Lemon Juice (fresh)
• 1 tsp. Lemon Peel (grated)
• 2 Tbsp. Butter (chilled, cut into 1/2" cubes)

Preparation

Step 1

Melt 1 Tbsp. 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.

Melt 1 Tbsp. 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 springs.