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 enjoy serving these scallops when I want a sophisticated yet easy seafood dish that feels like a special occasion.
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
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Instructions
- Dry and Season:
- Pat the scallops thoroughly dry with paper towels. Season both sides with salt and pepper.
- Prepare Butter:
- In a small bowl, mix together the softened butter, dill, lemon juice, lemon zest, garlic, and a pinch of salt. Set aside.
- Heat Oil:
- Heat olive oil in a large skillet (preferably cast-iron or stainless steel) over medium-high heat until shimmering.
- Sear Scallops Side 1:
- Place scallops in the skillet in a single layer, spacing them apart. Sear without moving for 23 minutes, until a deep golden crust forms.
- Sear Scallops Side 2:
- Flip the scallops and sear the other side for 12 minutes, just until opaque and barely firm to the touch. Do not overcook.
- Finish and Serve:
- Immediately transfer scallops to a platter. While still hot, top with dollops of the lemon-dill butter allowing it to melt over the scallops. Garnish with lemon wedges and dill sprigs. Serve at once.
Save to Pinterest Preparing this recipe always reminds me of family dinners at the coast where fresh seafood is the star.
Serving Suggestions
Serve with crusty bread, roasted potatoes, or a light green salad for a full harbor-style meal.
Wine Pairing
Pairs beautifully with a crisp Sauvignon Blanc or dry Riesling to complement the lemony notes.
Make Ahead Tips
You can prepare the lemon-dill butter up to 2 days in advance and refrigerate to save time.
Save to Pinterest This simple touch of lemon-dill butter elevates scallops to an elegant dish perfect for any occasion.
Recipe FAQs
- → How do I get a perfect sear on scallops?
Ensure scallops are thoroughly dried before cooking to achieve a golden crust. Heat the skillet until hot and use olive oil. Avoid overcrowding the pan and sear without moving for a few minutes on each side.
- → What is the purpose of the lemon-dill butter?
The lemon-dill butter adds a bright, fresh, and aromatic complement to the scallops, balancing their natural sweetness with citrus and herb flavors.
- → Can I use frozen scallops for this preparation?
Dry-packed fresh scallops are preferred for best texture and flavor. If using frozen, thaw completely and pat dry to reduce moisture before cooking.
- → What side dishes pair well with this scallop dish?
Light green salads, roasted potatoes, or crusty bread make excellent accompaniments, enhancing the coastal dining experience.
- → How should I store leftover lemon-dill butter?
Keep the prepared butter refrigerated in an airtight container for up to two days. Bring to room temperature before use for easy spreading or melting.
