Sweet in flavor and consisting of a tender, buttery meat, scallops have a melt-in-your-mouth texture that we just love. Even better – they’re high in protein, low in fat, and a great source of potassium. While they’re delicious sautéed, pan seared or roasted, we love them in this recipe for Lemon Dill Sea Scallops.
Lemon Dill Sea Scallops
- ½ cup All Purpose Flour
- Salt, Pepper, Garlic Powder
- 1 Pound Bay Scallops – Fresh or Frozen
- ½ cup plus 2 Tbsp. Unsalted Butter
- ½ cup Dry White Wine (or Apple Juice)
- 2 Tbsp. Fresh Dill, finely chopped
- 2 tsp. Lemon Zest
- 2 tsp. Lemon Juice
- In a plastic bag, add flour, salt, pepper and garlic powder.
- Add Bay Scallops and shake bag to lightly coat scallops.
- Remove scallops from bag and shake off excess flour. Place scallops on glass plate.
- Melt ¼ cup butter in a heavy non-stick skillet over medium high heat.
- Sauté scallops for 3 minutes, turning occasionally, or until cooked throughout. Transfer scallops to a platter. Set aside and keep warm.
- Stir wine (or apple juice) into same skillet and bring to a boil, scraping up browned bits with a wooden spoon.
- Boil about 3 minutes or until reduced in half.
- Stir in fresh dill, lemon juice, lemon peel and reduce heat to low.
- Whisk in remaining butter until just melted. Season with salt and pepper.
- Pour sauce over scallops and serve.
- Garnish with lemon wedges.