Ingredients for Bay Scallops With Lemon And Dill
- 2 tablespoons butter
- Bay Scallops
- Dry Vermouth
- 2 tablespoons lemon juice (about 1/2 a lemon)
- Lemon, Rind Of
- Fresh Dill
- Freshly ground black pepper to taste
How to Make 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!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
0g
Fat
18g
Carbs
1g
