Sauteed sea scallops with lemon-dill sauce

By bakers_delight85

This would also be great with orange peel replacing the lemon peel and basil in place of the dill.

Ingredients

• 1/4 cup all purpose flour
• 1/2 pound sea scallops, side muscles removed
• 5 Tbsp. butter, divided
• 1/2 cup dry white wine
• 1 Tbsp. chopped fresh dill plus 2 sprigs for garnish
• 1 tsp. finely grated lemon peel
• Lemon wedges

Preparation

Step 1

Season flour with salt and pepper. Dredge scallops in flour mixture. Shake off excess. Melt 2 Tbsp. butter in heavy medium skillet over high heat. Add scallops and cook until browned on high sides and just opaque in center, about 2 minutes per side. Using tongs, transfer scallops to plate; cover with foil. Add wine to same skillet. Bring to boil, scraping up browned bits. Boil until reduced to 3 Tbsp., about 3 minutes. Add dill and lemon peel. Reduce heat to very low. Add remaining 3 Tbsp. butter and whisk just until melted. Season sauce to taste with salt and pepper. Spoon sauce over scallops. Garnish with lemon wedges and dill sprigs. Makes 2 servings