Cooking Index - Cooking Recipes & IdeasSeared Scallops With Lemon And Dill Recipe - Cooking Index

Seared Scallops With Lemon And Dill

Couscous with fresh herbs, and steamed green beans sprinkled with toasted pine nuts would be lovely accompaniments. Dessert? Try warm apple turnovers from the bakery; top with ice cream.

Type: Fish, Shellfish
Courses: Main Course
Serves: 2 people

Recipe Ingredients

2 tablespoons 30mlButter - (1/4 stick)
12 tablespoons 180mlSea scallops (large)
  Salt - to taste
  Freshly-ground black pepper - to taste
1/4 cup 36g / 1.3ozFinely-chopped shallots
1/2 cup 118mlDry white wine
1 tablespoon 15mlChopped fresh dill - plus
2   Dill sprigs - for garnish
1 tablespoon 15mlFresh lemon juice
1 teaspoon 5mlGrated lemon peel
2 tablespoons 30mlChilled butter - (1/4 stick) - cut 1/2" cubes

Recipe Instructions

Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet; cook until golden and just opaque in center, about 1 minute per side. Transfer scallops to plate; tent with foil to keep warm.

Melt 1 tablespoon butter in same skillet. Add shallots; saute 1 minute. Add wine; boil until reduced by half, about 1 minute. Stir in chopped dill, lemon juice, and peel. Remove pan from heat; add chilled butter cubes, a few pieces at a time, whisking just until melted (do not 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.

Source:
Bon Appetit, November 2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.