Seared Scallops With Lemon And Dill

Seared Scallops With Lemon And Dill
Seared Scallops With Lemon And Dill

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 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

Directions

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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