Imported from Instagram

Seared Scallops with Lemon Dill Sauce

Name: Seared Scallops with Lemon Dill Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: scallops (Quantity not provided; dry thoroughly before cooking.); salt (For seasoning scallops; to taste.); black pepper (For seasoning scallops; to taste.); 1 shallot (Small; diced.); 2 cloves garlic (Sliced.); 1 tbsp butter (For sautéing aromatics.); 4 oz butter (One-half stick; cold, cut into cubes for finishing the sauce.); 0.3333333333333333 cup white wine; 0.33 cup white wine vinegar; 2 tbsp heavy cream (About; add a splash, with more if desired for consistency.); 1 tbsp fresh dill (Divided; use 1/2 tbsp in the reduction and the remainder at the end.); 1 tsp garlic powder (The source lists garlic and onion powder together as 1 tsp total.); onion powder (Included with garlic powder in the source's combined amount of 1 tsp; individual amount not specified.); 0.5 tsp dried mustard; salt (For sauce seasoning; to taste.); white pepper (To taste; source suggests a small pinch.); lemon juice (To taste; finish with a squeeze.)

Recipe by @chloeincharlotte Instagram

Imported by Blak Rabbit on SeeMeCook

Seared scallops are served with a bright, buttery, tangy lemon-dill sauce. The sauce is also suggested with chicken, asparagus, or broccolini.

2 servings20 minAmerican

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Ingredients

scallops (Quantity not provided; dry thoroughly before cooking.)
salt (For seasoning scallops; to taste.)
black pepper (For seasoning scallops; to taste.)
1 shallot (Small; diced.)
2 cloves garlic (Sliced.)
1 tbsp butter (For sautéing aromatics.)
4 oz butter (One-half stick; cold, cut into cubes for finishing the sauce.)
0.3333333333333333 cup white wine
0.33 cup white wine vinegar
2 tbsp heavy cream (About; add a splash, with more if desired for consistency.)
1 tbsp fresh dill (Divided; use 1/2 tbsp in the reduction and the remainder at the end.)
1 tsp garlic powder (The source lists garlic and onion powder together as 1 tsp total.)
onion powder (Included with garlic powder in the source's combined amount of 1 tsp; individual amount not specified.)
0.5 tsp dried mustard
salt (For sauce seasoning; to taste.)
white pepper (To taste; source suggests a small pinch.)
lemon juice (To taste; finish with a squeeze.)

Steps

1
Pat the scallops fully dry. Season them with salt and pepper.
2
Sear the scallops in a pan until cooked to your liking; the source does not specify the searing time or heat level. Set aside.
3
In the same pan, melt 1 tablespoon butter and sauté the diced shallot for a couple of minutes, until translucent.
4
Add the sliced garlic and cook for 45–60 seconds, until fragrant.
5
Pour in equal parts white wine and white wine vinegar. Reduce the liquid by half.
6
Add the garlic and onion powder, dried mustard, salt, white pepper, and 1/2 tablespoon of the fresh dill. Reduce for another couple of minutes.
7
Strain the sauce for a smooth texture, then return it to the pan over low to medium-low heat.
8
Add a splash of heavy cream and whisk to incorporate. Add more cream if you prefer a different consistency.
9
Add the cold butter cubes a few at a time, whisking as they melt, until the sauce thickens.
10
Stir in the remaining 1/2 tablespoon fresh dill and a squeeze of lemon juice. Serve the sauce with the seared scallops.

Notes

The post provides detailed quantities and method for the sauce but no scallop quantity or specific searing instructions. Extra dried dill may be added at the end for a stronger dill flavor. Suggested alternatives for the sauce include chicken, asparagus, or broccolini.