Harbor-Style Seared Scallops

Tender, golden-seared sea scallops finished with a bright, aromatic lemon-dill butter, evoking the essence of a seaside harbor dinner.

Preparation Time 15 minutes Cooking Time 10 minutes Total Time 25 minutes

Ingredients

• Scallops: 1½ pounds (700 g) large sea scallops, dry-packed ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 tablespoons olive oil
• Lemon-Dill Butter: 4 tablespoons (60 g) unsalted butter, softened 2 tablespoons fresh dill, finely chopped 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1 small garlic clove, minced Pinch of sea salt
• Garnish (Optional): Lemon wedges Extra fresh dill sprigs

Instructions

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Step 1:

Pat the scallops thoroughly dry with paper towels. Season both sides with salt and pepper.

Step 2:

In a small bowl, mix together the softened butter, dill, lemon juice, lemon zest, garlic, and a pinch of salt. Set aside.

Step 3:

Heat olive oil in a large skillet (preferably cast-iron or stainless steel) over medium-high heat until shimmering.

Step 4:

Place scallops in the skillet in a single layer, spacing them apart. Sear without moving for 2–3 minutes, until a deep golden crust forms.

Step 5:

Flip the scallops and sear the other side for 1–2 minutes, just until opaque and barely firm to the touch. Do not overcook.

Step 6:

Immediately transfer scallops to a platter. While still hot, top with dollops of the lemon-dill butter, allowing it to melt over the scallops.

Step 7:

Garnish with lemon wedges and dill sprigs. Serve at once.

Air fry, roast, reheat, and dehydrate foods quickly for crispy snacks and easy everyday meals.

Check price on Amazon

Air fry, roast, reheat, and dehydrate foods quickly for crispy snacks and easy everyday meals.

Check price on Amazon

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Preparation Time 15 minutes Cooking Time 10 minutes Total Time 25 minutes

Required Tools

Large skillet (cast iron or stainless steel recommended) Mixing bowl Paper towels Tongs or spatula

Allergen Information

Contains Shellfish, Dairy (butter) If using pre-packaged butter, check for possible milk allergens For dairy-free, substitute with plant-based butter

Nutritional Information

Calories 265 Total Fat 16 g Carbohydrates 3 g Protein 26 g

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This recipe brings the fresh flavors of the sea right to your table in a quick and elegant way.

Recipe FAQs

→ What type of scallops work best?

Dry-packed large sea scallops are ideal for achieving a perfect sear and balanced texture.

→ How do I get a golden crust on the scallops?

Pat scallops dry, season lightly, and sear in hot olive oil without moving them for 2-3 minutes until deeply golden.

→ Can the lemon-dill butter be prepared ahead?

Yes, the lemon-dill butter can be mixed up to two days in advance and stored refrigerated.

→ What sides complement this dish well?

Crusty bread, roasted potatoes, or a light green salad pair beautifully to complete the meal.

→ How should leftover scallops be stored?

Keep leftovers refrigerated in an airtight container and consume within one to two days for freshness.