Pan Seared Scallops With Dill Citronette Recipe

Name: Pan Seared Scallops With Dill Citronette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds sea scallops; Salt and freshly ground black pepper; 2 tablespoons light olive oil; 4 tablespoons unsalted butter, divided; 3 tablespoons finely chopped shallots; 1/2 cup dry white wine; 2 tablespoons lemon juice; 1 tablespoon lime juice; 2 teaspoons grated lemon zest; 1 teaspoon grated lime zest; 1 tablespoon chopped fresh dill, plus sprigs for garnish; 4 thin lemon slices, halved for garnish

Servings: persons

1 1/2 pounds sea scallops
Salt and freshly ground black pepper
2 tablespoons light olive oil
4 tablespoons unsalted butter, divided
3 tablespoons finely chopped shallots
1/2 cup dry white wine
2 tablespoons lemon juice
1 tablespoon lime juice
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1 tablespoon chopped fresh dill, plus sprigs for garnish
4 thin lemon slices, halved for garnish

1
Season scallops with salt and pepper.
2
In 1 large or 2 medium-sized skillets, heat the oil and 2 tablespoons of the butter over medium-high heat. When fat is hot, place scallops in the pan(s) in a single layer, without touching. Cook until scallops are seared on both sides, turning carefully once with tongs, 4 to 6 minutes total. Remove to a warm platter and cover loosely with foil while making the sauce.
3
Add remaining butter to the pan and cook shallots over medium heat for 1 minute, stirring. Add wine, bring to boil, stirring and cook for 1 minute. Add lemon and lime juice, lemon and lime zest, and dill, and simmer for 1 minute,
4
Drizzle scallops with pan sauce, garnish with dill and lemon slices, and serve.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds sea scallops, Salt and freshly ground black pepper, 2 tablespoons light olive oil, 4 tablespoons unsalted butter, divided, and more.

Yes, Pan Seared Scallops With Dill Citronette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Seared Scallops With Dill Citronette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions