# 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
# Directions:
01 - Thoroughly pat the scallops dry using paper towels, then season both sides evenly with kosher salt and freshly ground black pepper.
02 - In a mixing bowl, blend the softened butter with chopped dill, fresh lemon juice, lemon zest, minced garlic, and a pinch of sea salt; set aside.
03 - Heat 2 tablespoons olive oil in a large skillet, preferably cast iron or stainless steel, over medium-high heat until the surface shimmers.
04 - Arrange scallops in a single layer without crowding and sear undisturbed for 2 to 3 minutes, until a deep golden crust forms on the underside.
05 - Flip the scallops carefully and sear the opposite side for 1 to 2 minutes until they turn opaque and are just firm to the touch, avoiding overcooking.
06 - Transfer the scallops immediately to a serving platter while hot. Spoon dollops of the prepared lemon-dill butter over them, allowing it to melt.
07 - Adorn with lemon wedges and fresh dill sprigs as desired. Serve promptly to maintain optimal texture and aroma.
