Beer-Steamed Scallops with Dill and Lemon
Fresh scallops steamed in Tsingtao beer with aromatic dill and bright lemon, capturing Qingdao's coastal essence. This seafood-inspired sheet pan ready in about 23 minutes pairs large Scallops, Tsingtao beer, finely chopped Dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 large Scallops
- 1/2 cup Tsingtao beer
- 3 tbsp finely chopped Dill
- 1 medium, thinly sliced Lemon
- 2 tbsp Olive oil
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Pat scallops dry with paper towels and season evenly with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a shallow skillet over medium-high heat until shimmering, then add scallops and sear for 1 minute per side until golden brown.
- Step 3: Pour 1/2 cup Tsingtao beer into the skillet, add 3 tbsp chopped dill and lemon slices, then cover and steam for 3-4 minutes until scallops are opaque and edges curl slightly.
- Step 4: Remove lid, discard lemon slices, and transfer scallops to a plate. Simmer remaining liquid for 1 minute to reduce slightly, then drizzle over scallops.
Frequently asked questions
How long does Beer-Steamed Scallops with Dill and Lemon take to make?
Total time is about 23 minutes (15 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Beer-Steamed Scallops with Dill and Lemon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large scallops from drying out.
Can I substitute ingredients in Beer-Steamed Scallops with Dill and Lemon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Beer-Steamed Scallops with Dill and Lemon for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Beer-Steamed Scallops with Dill and Lemon?
Seafood sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! My husband said these were the best scallops he's ever had. So easy and flavorful.
- ★★★★★
This recipe was a hit at my dinner party! The beer steaming really enhanced the scallops' natural flavor.
- ★★★★☆
The scallops were delicious, but I found the dill a bit overpowering. Next time I'll use half the amount.
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