Seared Scallops with Lemon and Dill

1. 1

   Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.

2. 2

   Sprinkle scallops with salt and pepper.

3. 3

   Add scallops to skillet; cook until golden and just opaque in center, about 1 minute per side.

4. 4

   Transfer scallops to plate; tent with foil to keep warm.

5. 5

   Melt 1 tablespoon butter in same skillet.

6. 6

   Add shallots; saute 1 minute.

7. 7

   Add wine; boil until reduced by half, about 1 minute.

8. 8

   Stir in chopped dill, lemon juice, and peel.

9. 9

   Remove pan from heat; add chilled butter cubes, a few pieces at a time, whisking just until melted (do not boil).

10. 10

    Season with salt and pepper.

11. 11

    Divide scallops between 2 plates.

12. 12

    Pour sauce over scallops; garnish with dill sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.