Seared Scallops with Lemon and Dill |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 tablespoon(s) unsalted butter |
12 large sea scallops |
1/4 cup(s) finely chopped shallots |
1/2 cup(s) dry white wine |
1 tablespoon(s) chopped fresh dill |
salt and pepper to taste |
1 tablespoon(s) lemon juice |
1 teaspoon(s) grated lemon peel |
2 tablespoon(s) unsalted, chilled butter cut into 1/2-inch cubes |
Directions:
1. Melt 1ablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet; cook until golden and just opaque in center; about 1-2 minutes per side. Transfer scallops to plate; tent with foil to keep warm.
2. Melt 1 tablespoon butter in same skillet. Add shallots; sauté 1 minute. Add wine; boil until reduced by half, about 1 minute. Stir in chopped dill, lemon juice and peel. Remove pan from heat; add chilled butter cubes, a few pieces at a time, whisking just until melted (do not boil). Season with salt and pepper. Divide scallops between 2 plates. Pour sauce over scallops; garnish with dill sprigs.
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