Seared Scallops With Lemon And Dill Recipe - Cooking Index
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, Shellfish2 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 |
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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