Seared Scallops with Lemon Dill Sauce
Seared Scallops with Lemon Dill Sauce
Ingredients
For the Scallops
- 12 large sea scallops, pat dry
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Lemon Dill Sauce
- 1 shallot, small, diced
- 2 cloves garlic, sliced
- 1 tablespoon butter
- 1/2 stick butter, cut into slices, cold
- 1/3 cup white wine, dry
- 1/3 cup white wine vinegar
- 2 tablespoons heavy cream, or more, to taste
- 1 tablespoon fresh dill, finely chopped, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried mustard
- salt, to taste
- white pepper, small pinch, to taste
- lemon, juice, to taste
- dried dill, optional, for extra dill flavor
Instructions
- 1
Prepare the Lemon Dill Sauce: In a small saucepan over medium heat, melt 1 tablespoon of butter. Add the diced shallot and sauté until translucent, about 2 minutes.
⏱️ 3 min
- 2
Add the sliced garlic to the saucepan and cook until fragrant, about 45-60 seconds, being careful not to burn it.
⏱️ 1 min
- 3
Pour in the 1/3 cup of white wine and 1/3 cup of white wine vinegar. Bring to a simmer and reduce the liquid by half, which will take about 5-7 minutes.
⏱️ 7 min - 4
Stir in the garlic powder, onion powder, dried mustard, salt, and a small pinch of white pepper. Add 1/2 tablespoon of the fresh dill. Continue to reduce for another 2 minutes.
⏱️ 2 min
- 5
For a smooth sauce, strain the mixture through a fine-mesh sieve into a clean saucepan. Discard the solids. Return the strained sauce to low to medium-low heat.
⏱️ 2 min
- 6
Add 2 tablespoons of heavy cream to the sauce and whisk until fully incorporated. If you prefer a thicker consistency, you can add a little more cream.
⏱️ 1 min
- 7
Gradually add the cold 1/2 stick of butter, cut into slices, a few pieces at a time, whisking constantly until each addition is melted and incorporated. This will thicken the sauce and make it glossy.
⏱️ 3 min
- 8
Stir in the remaining 1/2 tablespoon of fresh dill and a squeeze of fresh lemon juice to taste. Taste and adjust seasoning if needed. Keep warm over very low heat while you cook the scallops.
⏱️ 1 min
- 9
Prepare the Scallops: Pat the scallops very dry with paper towels. This is crucial for a good sear. Season both sides with salt and black pepper.
⏱️ 3 min
- 10
Heat a large, heavy-bottomed skillet (preferably cast iron) over high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter is melted and the pan is smoking slightly, carefully place the scallops in the hot pan in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
⏱️ 1 min
- 11
Sear the scallops for 1 1/2 to 2 minutes per side, until a deep golden-brown crust forms and the scallops are opaque throughout. Do not move them while they are searing to ensure a good crust.
⏱️ 4 min
- 12
Remove the seared scallops from the pan and serve immediately, drizzled generously with the warm Lemon Dill Sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Seared Scallops with Lemon Dill Sauce
For the Scallops
- 12 large sea scallops, pat dry
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Lemon Dill Sauce
- 1 shallot, small, diced
- 2 cloves garlic, sliced
- 1 tablespoon butter
- 1/2 stick butter, cut into slices, cold
- 1/3 cup white wine, dry
- 1/3 cup white wine vinegar
- 2 tablespoons heavy cream, or more, to taste
- 1 tablespoon fresh dill, finely chopped, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried mustard
- salt, to taste
- white pepper, small pinch, to taste
- lemon, juice, to taste
- dried dill, optional, for extra dill flavor
Instructions
- 1
Prepare the Lemon Dill Sauce: In a small saucepan over medium heat, melt 1 tablespoon of butter. Add the diced shallot and sauté until translucent, about 2 minutes.
⏱️ 3 min - 2
Add the sliced garlic to the saucepan and cook until fragrant, about 45-60 seconds, being careful not to burn it.
⏱️ 1 min - 3
Pour in the 1/3 cup of white wine and 1/3 cup of white wine vinegar. Bring to a simmer and reduce the liquid by half, which will take about 5-7 minutes.
⏱️ 7 min - 4
Stir in the garlic powder, onion powder, dried mustard, salt, and a small pinch of white pepper. Add 1/2 tablespoon of the fresh dill. Continue to reduce for another 2 minutes.
⏱️ 2 min - 5
For a smooth sauce, strain the mixture through a fine-mesh sieve into a clean saucepan. Discard the solids. Return the strained sauce to low to medium-low heat.
⏱️ 2 min - 6
Add 2 tablespoons of heavy cream to the sauce and whisk until fully incorporated. If you prefer a thicker consistency, you can add a little more cream.
⏱️ 1 min - 7
Gradually add the cold 1/2 stick of butter, cut into slices, a few pieces at a time, whisking constantly until each addition is melted and incorporated. This will thicken the sauce and make it glossy.
⏱️ 3 min - 8
Stir in the remaining 1/2 tablespoon of fresh dill and a squeeze of fresh lemon juice to taste. Taste and adjust seasoning if needed. Keep warm over very low heat while you cook the scallops.
⏱️ 1 min - 9
Prepare the Scallops: Pat the scallops very dry with paper towels. This is crucial for a good sear. Season both sides with salt and black pepper.
⏱️ 3 min - 10
Heat a large, heavy-bottomed skillet (preferably cast iron) over high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter is melted and the pan is smoking slightly, carefully place the scallops in the hot pan in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
⏱️ 1 min - 11
Sear the scallops for 1 1/2 to 2 minutes per side, until a deep golden-brown crust forms and the scallops are opaque throughout. Do not move them while they are searing to ensure a good crust.
⏱️ 4 min - 12
Remove the seared scallops from the pan and serve immediately, drizzled generously with the warm Lemon Dill Sauce.
⏱️ 1 min