# What You'll Need:
→ Scallops
01 - 1.5 pounds large sea scallops, dry-packed
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 - Extra fresh dill sprigs
# How To Make It:
01 - Thoroughly pat scallops dry using paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
02 - In a small mixing bowl, combine softened butter, chopped dill, lemon juice, lemon zest, minced garlic, and a pinch of sea salt. Mix until well incorporated and set aside.
03 - Place olive oil in a large skillet over medium-high heat and heat until shimmering.
04 - Arrange scallops in a single layer in the hot skillet, leaving space between each. Sear without moving for 2 to 3 minutes, until a deep golden crust forms.
05 - Flip scallops carefully using tongs or a spatula. Sear the other side for 1 to 2 minutes, cooking until opaque and just firm to the touch. Avoid overcooking.
06 - Transfer scallops immediately to a serving platter. While still hot, place dollops of lemon-dill butter atop the scallops to melt.
07 - Garnish with lemon wedges and additional fresh dill sprigs. Serve promptly.
