Ingrédients pour Bay Scallops With Lemon And Dill
- 2 tablespoons butter
- 1 pound bay scallops
- 1/4 cup dry vermouth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill, chopped
- freshly ground black pepper, to taste
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Comment préparer Bay Scallops With Lemon And Dill
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 1 pound of bay scallops (patted dry) and cook for 2-3 minutes per side, until golden brown and opaque. Do not overcrowd the pan; cook in batches if necessary.
- Remove the scallops from the skillet using a slotted spoon and set aside.
- Leave about 1 tablespoon of the butter in the skillet.
- Add 1/4 cup dry vermouth, 2 tablespoons lemon juice, and 1 teaspoon lemon zest to the skillet. Bring to a simmer and cook, stirring occasionally, until the sauce reduces to a thick glaze (about 2-3 minutes).
- Return the scallops to the skillet and gently stir to coat them in the sauce.
- Stir in 2 tablespoons of chopped fresh dill and season with freshly ground black pepper to taste.
- Serve immediately and enjoy your delicious Bay Scallops with Lemon and Dill!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
0g
Fat
18g
Carbs
1g
