# What You'll 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
11 - Lemon wedges
12 - Extra fresh dill sprigs
# How-To Steps:
01 - Pat scallops dry with paper towels and season both sides evenly with kosher salt and black pepper.
02 - Combine softened unsalted butter, chopped fresh dill, fresh lemon juice, lemon zest, minced garlic, and a pinch of sea salt in a small bowl; mix thoroughly and set aside.
03 - Warm olive oil in a large skillet over medium-high heat until it shimmers.
04 - Arrange scallops in a single layer in the skillet without crowding. Cook untouched for 2 to 3 minutes until a deep golden crust forms.
05 - Flip scallops and cook for an additional 1 to 2 minutes until they are just opaque and slightly firm to the touch, avoiding overcooking.
06 - Transfer scallops immediately to a serving platter and top each with a dollop of lemon-dill butter to melt over the warm scallops. Garnish with lemon wedges and fresh dill sprigs before serving.
