Pan-Seared Scallops with Dill Cream Sauce
Buttery scallops seared to a golden crust, paired with a velvety dill cream sauce. This french-inspired seafood ready in about 45 minutes blends scallops, patted dry scallops, unsalted butter butter, fresh dill, chopped 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 320 calories and feeds 4, 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 scallops, patted dry scallops
- 4 tbsp unsalted butter butter
- 1 tbsp fresh dill, chopped dill
- 1/4 cup heavy cream
- 1 lemon, juiced (2 tbsp) lemon
- 1 tsp salt salt
- 1/2 tsp black pepper black pepper
- 1 cup small diced potatoes potatoes
- 1/4 cup chopped parsley
Instructions
- Step 1: In a skillet, melt 2 tbsp butter over medium-high heat. Add scallops and sear for 2-3 minutes per side until golden and just firm, then set aside.
- Step 2: In the same skillet, melt remaining 2 tbsp butter. Add potatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 8-10 minutes until tender.
- Step 3: Stir in dill, heavy cream, lemon juice, and remaining 1/2 tsp salt. Cook until sauce thickens and coats the back of a spoon.
- Step 4: Plate potatoes, top with scallops, and garnish with parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Scallops with Dill Cream Sauce take to make?
Total time is about 45 minutes (25 min prep + 20 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 Cream 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 Cream 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 Cream Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Cream 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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
