# What You'll Need:
→ Scallops
01 - 1½ pounds large sea scallops, dry-packed
02 - ½ teaspoon kosher salt
03 - ¼ teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
→ Lemon-Dill Butter
05 - 4 tablespoons unsalted butter, softened
06 - 2 tablespoons fresh dill, finely chopped
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 small garlic clove, minced
10 - Pinch of sea salt
→ Garnish (Optional)
11 - Lemon wedges
12 - Extra fresh dill sprigs
# How To Make It:
01 - Pat the scallops thoroughly dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
02 - In a small bowl, combine softened unsalted butter, finely chopped dill, fresh lemon juice, lemon zest, minced garlic, and a pinch of sea salt. Set aside.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering.
04 - Arrange scallops in a single layer in the skillet, spacing them apart. Sear without moving for 2 to 3 minutes until a deep golden crust forms.
05 - Flip scallops and cook for 1 to 2 minutes until opaque and barely firm to the touch. Avoid overcooking.
06 - Transfer scallops immediately to a serving platter. While hot, top each scallop with dollops of lemon-dill butter to melt over the surface.
07 - Garnish with lemon wedges and fresh dill sprigs. Serve immediately.
