# What You'll Need:
→ Scallops
01 - 1.5 pounds large dry-packed sea scallops
02 - 0.5 teaspoon kosher salt
03 - 0.25 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 - Fresh dill sprigs
# How to Make It:
01 - Pat scallops thoroughly dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
02 - In a small bowl, combine softened butter, finely chopped dill, fresh lemon juice, lemon zest, minced garlic, and a pinch of sea salt. Mix well and set aside.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering.
04 - Arrange scallops in a single layer in the skillet, leaving space between each. Sear without moving for 2 to 3 minutes until a deep golden crust forms.
05 - Flip scallops and sear the opposite side for 1 to 2 minutes until opaque and just firm to the touch. Avoid overcooking.
06 - Immediately transfer scallops to a serving platter. While still hot, spoon dollops of the lemon-dill butter over them, allowing it to melt.
07 - Garnish with lemon wedges and fresh dill sprigs. Serve immediately.
