Scallops with fresh dill and lemon wedge

Lemon Dill Sea Scallops

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

Serves 4


  • ½ cup All Purpose Flour
  • Salt, Pepper, Garlic Powder
  • 1 Pound Sea 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.

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