# What You'll Need:
→ Scallops
01 - 1.5 pounds large sea scallops, dry-packed
02 - 0.5 teaspoon kosher salt
03 - 0.25 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 sea salt
→ Garnish
11 - Lemon wedges
12 - Extra fresh dill sprigs
# How to Make It:
01 - Pat scallops thoroughly dry with paper towels and season both sides evenly with kosher salt and black pepper.
02 - Combine softened butter, fresh dill, lemon juice, lemon zest, minced garlic, and a pinch of sea salt in a bowl; mix until smooth and set aside.
03 - Warm olive oil in a large cast-iron or stainless steel skillet over medium-high heat until shimmering.
04 - Arrange scallops in a single layer in the skillet, spacing apart; sear undisturbed for 2 to 3 minutes until a deep golden crust forms.
05 - Flip scallops and sear for 1 to 2 minutes more until opaque and slightly firm but not overcooked.
06 - Transfer scallops immediately to a serving platter and top while hot with dollops of lemon-dill butter, allowing it to melt over them.
07 - Add lemon wedges and fresh dill sprigs before serving.
