# 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
# Directions:
01 - Pat scallops dry with paper towels and season both sides with salt and pepper.
02 - Combine softened butter, chopped dill, lemon juice, lemon zest, minced garlic, and a pinch of salt in a small bowl; set aside.
03 - Warm olive oil in a large skillet over medium-high heat until shimmering.
04 - Arrange scallops in a single layer in the skillet, spacing evenly. Sear without moving for 2 to 3 minutes until a deep golden crust forms.
05 - Flip scallops and sear for 1 to 2 minutes until opaque and just firm to the touch; avoid overcooking.
06 - Transfer scallops to a serving platter; top immediately with lemon-dill butter allowing it to melt. Garnish with lemon wedges and dill sprigs, and serve promptly.
