Seared Scallops With Lemon, Garlic And Fresh Dill

Recipe Ingredients

1 tablespoon	15ml	Olive oil
8 tablespoons	120ml	Sea scallops - rinsed, blotted dry (large)
		Coarse salt - to taste
		Freshly-ground white pepper - to taste
1 teaspoon	5ml	Grated lemon zest
1/2 teaspoon	2.5ml	Finely-minced garlic
2 tablespoons	30ml	Lemon juice
1 1/2 tablespoons	22ml	Butter - room temperature
2 tablespoons	30ml	Snipped fresh dill
		Hot cooked white rice - for serving

Recipe Instructions

Heat oil in 10-inch nonstick skillet over medium-high heat. When very hot, add scallops in single layer without overcrowding. Cook until well browned on 1 side, about 2 minutes. Shake pan to avoid sticking. Use tongs to turn, season with salt and pepper and continue to cook until browned and slightly firm to touch, about 2 minutes. Do not overcook. Use tongs to transfer scallops to warm dish. Remove skillet from heat to cool slightly.

Combine zest, garlic and juice in small bowl. Add to slightly cooled skillet. Cook over medium heat until hot, about 5 seconds, scraping up bits from skillet. Stir in butter until melted. Season with salt and pepper. Drizzle over scallops. Garnish with dill. Serve hot over rice.

This recipe yields 2 servings.

Each serving, scallops only: 195 calories; 332 mg sodium; 43 mg cholesterol; 16 grams fat; 3 grams carbohydrates; 10 grams protein; 0.01 gram fiber.

Source:
The Los Angeles Times, 04-12-2000

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