Seared Scallops With Lemon And Dill

Recipe Ingredients

2 tablespoons	30ml	Butter - (1/4 stick)
12 tablespoons	180ml	Sea scallops (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Finely-chopped shallots
1/2 cup	118ml	Dry white wine
1 tablespoon	15ml	Chopped fresh dill - plus
2		Dill sprigs - for garnish
1 tablespoon	15ml	Fresh lemon juice
1 teaspoon	5ml	Grated lemon peel
2 tablespoons	30ml	Chilled 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

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