Pan-Seared Scallops with Dill-Butter Sauce
Plump sea scallops seared to a golden crust, topped with a bright dill-infused butter sauce for an elegant yet simple seafood dish. This french-inspired seafood ready in about 18 minutes blends sea scallops, unsalted butter, fresh dill into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 310 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 oz sea scallops
- 3 tbsp unsalted butter
- 1 tbsp fresh dill
- 1 tbsp lemon juice
- 1 clove garlic
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat 12 oz sea scallops dry with paper towels and season with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over high heat until shimmering.
- Step 2: Add scallops in a single layer, pressing gently to ensure even contact. Sear 2 minutes without moving until golden brown, then flip and sear 2 more minutes until just opaque at the center.
- Step 3: Remove scallops and keep warm. Add 3 tbsp unsalted butter, 1 minced garlic clove, and 1 tbsp fresh dill to the skillet. Cook 1 minute until butter foams, then stir in 1 tbsp lemon juice. Pour sauce over scallops immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Scallops with Dill-Butter Sauce take to make?
Total time is about 18 minutes (10 min prep + 8 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Scallops with Dill-Butter Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Scallops with Dill-Butter Sauce?
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 Pan-Seared Scallops with Dill-Butter Sauce 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 Pan-Seared Scallops with Dill-Butter Sauce?
French seafood 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
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
