# Ingredient List:
→ Scallops
01 - 1.5 pounds large sea scallops, dry-packed
02 - 0.5 teaspoon kosher salt
03 - 0.25 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 - Fresh dill sprigs
# How-To Steps:
01 - Thoroughly pat the scallops dry with paper towels. Season evenly with kosher salt and freshly ground black pepper on both sides.
02 - In a mixing bowl, combine softened butter, chopped dill, lemon juice, lemon zest, minced garlic, and a pinch of sea salt. Stir until fully blended and set aside.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
04 - Arrange scallops in a single layer in the skillet, spacing them evenly. Leave undisturbed for 2 to 3 minutes until a deep golden crust forms.
05 - Flip the scallops carefully and cook for an additional 1 to 2 minutes until they turn opaque and are just firm to the touch. Avoid overcooking to maintain tenderness.
06 - Transfer the scallops immediately to a serving platter. While hot, spoon dollops of the lemon-dill butter on top, allowing it to melt over the scallops.
07 - Optionally garnish with fresh dill sprigs and lemon wedges. Serve promptly to enjoy at peak flavor.
