# Ingredient List:
→ Scallops
01 - 1½ pounds large dry-packed sea scallops
02 - ½ teaspoon kosher salt
03 - ¼ 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 - Extra fresh dill sprigs
# Directions:
01 - Pat scallops dry with paper towels. Season both sides evenly with kosher salt and black pepper.
02 - Combine softened butter, chopped dill, lemon juice, lemon zest, minced garlic, and a pinch of sea salt in a small bowl. Mix until smooth and set aside.
03 - Heat olive oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering.
04 - Place scallops in the skillet in a single layer, spaced apart. Sear without moving for 2 to 3 minutes until a deep golden crust forms.
05 - Flip scallops and cook for an additional 1 to 2 minutes until opaque and slightly firm to the touch. Avoid overcooking.
06 - Transfer scallops immediately to a serving platter. While hot, top each scallop with dollops of lemon-dill butter to melt.
07 - Garnish with lemon wedges and fresh dill sprigs. Serve promptly.
