Sauteed Sea Scallops With Lemon Dill Sauce

Recipe Ingredients

1/4 cup	15g / 0.5oz	All-purpose flour
		Salt - as needed
		Freshly-ground black pepper - as needed
1/2 lb	227g / 8oz	Sea scallops
5 tablespoons	75ml	Butter
1/2 cup	118ml	Dry white wine
1 tablespoon	15ml	Chopped fresh dill
		(or 1 teaspoon dried dillweed)
1 teaspoon	5ml	Grated lemon peel
		Lemon wedges
		Fresh dill sprigs - (optional)

Recipe Instructions

Season flour with salt and pepper. Dredge scallops in flour mixture. Shake off excess. Melt 2 tablespoons butter in heavy medium skillet over high heat.

Add scallops and saute until cooked through, turning occasionally, about 3 minutes. Using tongs, transfer scallops to platter.

Cover platter with foil to keep scallops warm. Add wine to same skillet. Bring to boil, scraping up browned bits.

Boil until reduced to 3 tablespoons, about 3 minutes. Add dill and lemon peel. Reduce heat to very low. Add remaining 3 tablespoons butter and whisk just until melted.

Season sauce to taste with salt and pepper. Spoon sauce over scallops.

Garnish with lemon wedges and dill sprigs if desired and serve immediately.

Source:
BON APPETIT 30-MINUTE MAIN COURSES from the Editors of Bon Appetit

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