Save to Pinterest Tender, golden-seared sea scallops finished with a bright, aromatic lemon-dill butter, evoking the essence of a seaside harbor dinner.
Ingredients
- Scallops: 1½ pounds (700 g) large sea scallops, dry-packed, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, 2 tablespoons olive oil
- Lemon-Dill Butter: 4 tablespoons (60 g) unsalted butter, softened, 2 tablespoons fresh dill, finely chopped, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 small garlic clove, minced, Pinch of sea salt
- Garnish (Optional): Lemon wedges, Extra fresh dill sprigs
Instructions
- Step 1:
- Pat the scallops thoroughly dry with paper towels. Season both sides with salt and pepper.
- Step 2:
- In a small bowl, mix together the softened butter, dill, lemon juice, lemon zest, garlic, and a pinch of salt. Set aside.
- Step 3:
- Heat olive oil in a large skillet (preferably cast-iron or stainless steel) over medium-high heat until shimmering.
- Step 4:
- Place scallops in the skillet in a single layer, spacing them apart. Sear without moving for 2&3 minutes, until a deep golden crust forms.
- Step 5:
- Flip the scallops and sear the other side for 1&2 minutes, just until opaque and barely firm to the touch. Do not overcook.
- Step 6:
- Immediately transfer scallops to a platter. While still hot, top with dollops of the lemon-dill butter, allowing it to melt over the scallops.
- Step 7:
- Garnish with lemon wedges and dill sprigs. Serve at once.
Save to Pinterest Required Tools
Large skillet (cast iron or stainless steel recommended) Mixing bowl Paper towels Tongs or spatula
Allergen Information
Contains: Shellfish, Dairy (butter) If using pre-packaged butter, check for possible milk allergens. For dairy-free, substitute with plant-based butter.
Nutritional Information
Calories: 265 Total Fat: 16 g Carbohydrates: 3 g Protein: 26 g
Save to Pinterest 
This dish brings a fresh, coastal vibe to your table and is surprisingly simple to prepare.
Recipe FAQs
- → How do I achieve the perfect sear on scallops?
Pat scallops dry before seasoning and heat the skillet until hot with shimmering oil. Place scallops spaced apart and avoid moving them until a golden crust forms, about 2-3 minutes per side.
- → What is the best type of butter for the lemon-dill topping?
Use unsalted, softened butter to easily mix with fresh dill, lemon juice, zest, and garlic for a bright, aromatic finish.
- → Can I prepare the lemon-dill butter ahead of time?
Yes, you can prepare the lemon-dill butter up to two days in advance and store it refrigerated to enhance flavors.
- → What are ideal side dishes to accompany these scallops?
Serve with crusty bread, roasted potatoes, or a light green salad to complement the delicate taste and rich butter topping.
- → How can I tell when scallops are perfectly cooked?
Cook scallops until the edges are opaque and firm but still tender inside, usually 1-2 minutes on the second side; avoid overcooking to maintain tenderness.