Seared Scallops With Lemon And Dill Recipe
Servings: 2
Ingredients
- 2 Tbsp. butter - (1/4 stick)
- 12 lrg sea scallops
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. finely-minced shallots
- 1/2 c. dry white wine
- 1 Tbsp. minced fresh dill plus
- 2 x dill sprigs for garnish
- 1 Tbsp. fresh lemon juice
- 1 tsp grated lemon peel
- 2 Tbsp. chilled butter - (1/4 stick) cut 1/2" cubes
Directions
- Heat 1 Tbsp. butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add in scallops to skillet; cook till golden brown and just opaque in center, about 1 minute per side. Transfer scallops to plate; tent with foil to keep hot.
- Heat 1 Tbsp. butter in same skillet. Add in shallots; saute/fry 1 minute. Add in wine; boil till reduced by half, about 1 minute. Stir in minced dill, lemon juice, and peel. Remove pan from heat; add in chilled butter cubes, a few pcs at a time, whisking just till melted (don't boil). Season with salt and pepper.
- Divide scallops between 2 plates. Pour sauce over scallops; garnish with dill sprigs.
- This recipe yields 2 servings;
- can be doubled.
- Comments: Couscous with fresh herbs, and steamed green beans sprinkled with toasted pine nuts would be lovely accompaniments. Dessert Try hot apple turnovers from the bakery; top with ice cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 2 servings | |
| Calories 426 | |
| Calories from Fat 215 | 50% |
| Total Fat 24.43g | 31% |
| Saturated Fat 14.74g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 459mg | 19% |
| Potassium 717mg | 20% |
| Total Carbs 9.66g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.71g | 0% |
| Protein 30.98g | 50% |
