We were looking for a quick, light weeknight summer meal and this was great. I feel like there are only so many ways to prepare scallops (my preference is always seared), but we really liked this sauce! From Bon Appetit, I made it pretty much as listed except I dusted the scallops with flour for a nice sear, and cut out the lemon peel – we don’t love things too lemony. We had this with sautéed squash from our garden and some steamed broccoli (and some of the wine used to cook the scallops 😉 ).
- 2 tablespoons butter or SmartBalance (we used SmartBalance)
- 12 large sea scallops
- handful of flour
- 1/4 cup finely chopped shallots
- 1/2 cup dry white wine
- 1 tablespoon chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1 tablespoon chilled butter or SmartBalance, cut into small cubes
Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper, and dust lightly with flour. Add scallops to skillet; cook until golden and just opaque in center, about 1 minute per side. Transfer scallops to plate and keep warm. Do this in two batches if necessary – I had to, or they wouldn’t have seared as nicely.
Melt 1 tablespoon butter in same skillet. Add shallots; sauté 1 minute. Add wine; boil until reduced by half, about 1 minute. Stir in chopped dill and lemon juice. Remove pan from heat; add chilled butter cubes, a few pieces at a time, whisking just until melted (do not boil). Season with salt and pepper. Divide scallops between 2 plates and pour sauce over the scallops.