Seared Scallops With Lemon And Dill
- 2 tablespoons butter - (1/4 stick)
- 12 large sea scallops
- Salt to taste
- Freshly-ground black pepper to taste
- 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 chilled butter - (1/4 stick) cut 1/2" cubes
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.
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.
This recipe yields 2 servings; can be doubled.
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