Save to Pinterest Tender, golden-seared sea scallops finished with a bright, aromatic lemon-dill butter, evoking the essence of a seaside harbor dinner.
I first served this savory dish to my family on a chilly evening and it immediately brought the warmth of the coast to our table.
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 Sharing this recipe became a ritual in our family, always reminding us of peaceful evenings by the water.
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 per serving
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This dish makes a perfect quick yet elegant dinner to impress your guests with coastal flavors.
Questions & Answers
- → What type of scallops works best?
Dry-packed large sea scallops are ideal to achieve a good sear and prevent excess moisture.
- → How can I prevent scallops from sticking to the pan?
Ensure the skillet is hot and use olive oil; pat scallops dry before cooking for a crisp crust.
- → What is the best method to cook scallops evenly?
Sear scallops in a single layer without moving them for 2–3 minutes per side until golden.
- → How do I prepare the lemon-dill butter?
Combine softened butter with fresh dill, lemon juice, zest, garlic, and salt; set aside to meld flavors.
- → Can this dish be prepared ahead?
The lemon-dill butter can be made up to two days in advance and refrigerated until needed.