Pan-Seared Scallops with Dill and Lemon Butter

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

Plump scallops seared crisp in butter and finished with fresh dill and bright lemon for a restaurant-quality weeknight dish. This French seafood recipe, ready in about 16 minutes, pairs sea scallops, unsalted butter, and lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 (about 1.2 lbs) sea scallops, patted dry
• 2 tbsp unsalted butter
• 1 lemon, juiced
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. Season 12 scallops with 1/4 tsp salt and 1/8 tsp black pepper.
2. Step 2: Place scallops in the skillet, sear undisturbed for 2-3 minutes until golden brown. Flip and sear 1-2 minutes more until opaque and crisp.
3. Step 3: Reduce heat to medium, add 2 tbsp unsalted butter and 1 tbsp chopped fresh dill. Swirl to melt, then add 1 lemon's juice. Cook 1 minute until butter emulsifies.