# What You Need:
→ Scallops
01 - 1½ pounds large sea scallops, dry-packed
02 - ½ teaspoon kosher salt
03 - ¼ teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
→ Lemon-Dill Butter
05 - 4 tablespoons unsalted butter, softened
06 - 2 tablespoons fresh dill, finely chopped
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 small garlic clove, minced
10 - Pinch of sea salt
→ Garnish (Optional)
11 - Lemon wedges
12 - Extra fresh dill sprigs
# Directions:
01 - Pat sea scallops dry thoroughly using paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
02 - In a small bowl, combine softened unsalted butter, chopped fresh dill, fresh lemon juice, lemon zest, minced garlic, and a pinch of sea salt. Mix well and set aside.
03 - Place a large skillet over medium-high heat and add olive oil. Heat until oil shimmers but does not smoke.
04 - Arrange scallops in a single layer in the hot skillet, spacing them apart. Sear undisturbed for 2 to 3 minutes until a deep golden crust forms.
05 - Flip scallops carefully and sear the opposite side for 1 to 2 minutes until scallops are opaque and just firm to the touch. Avoid overcooking to maintain tenderness.
06 - Transfer scallops promptly to a serving platter. While still hot, place dollops of prepared lemon-dill butter on top, allowing it to melt over the scallops.
07 - Garnish with lemon wedges and fresh dill sprigs as desired. Serve immediately to preserve optimal texture and flavor.
