Ingredients
1 1/2 pounds sea scallops
Salt and freshly ground black pepper
2 tablespoons light olive oil
4 tablespoons unsalted butter, divided
3 tablespoons finely chopped shallots
1/2 cup dry white wine
2 tablespoons lemon juice
1 tablespoon lime juice
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1 tablespoon chopped fresh dill, plus sprigs for garnish
4 thin lemon slices, halved for garnish
Preparation
Season scallops with salt and pepper.
In 1 large or 2 medium-sized skillets, heat the oil and 2 tablespoons of the butter over medium-high heat. When fat is hot, place scallops in the pan(s) in a single layer, without touching. Cook until scallops are seared on both sides, turning carefully once with tongs, 4 to 6 minutes total. Remove to a warm platter and cover loosely with foil while making the sauce.
Add remaining butter to the pan and cook shallots over medium heat for 1 minute, stirring. Add wine, bring to boil, stirring and cook for 1 minute. Add lemon and lime juice, lemon and lime zest, and dill, and simmer for 1 minute,
Drizzle scallops with pan sauce, garnish with dill and lemon slices, and serve.
