Pan-Seared Scallops with Lemon-Dill Butter
Perfectly seared scallops topped with a bright lemon-dill butter sauce that enhances their natural sweetness. This french-inspired seafood ready in about 18 minutes pairs large scallops, butter, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 2 tbsp butter
- 1 lemon
- 1 tbsp fresh dill
- 1 clove garlic
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Pat 12 large scallops dry with paper towels. Season with 1/4 tsp salt and 1/8 tsp black pepper on both sides.
- Step 2: Heat 1 tbsp butter in a skillet over medium-high heat until shimmering. Add scallops in a single layer and cook undisturbed for 2 minutes until golden crust forms.
- Step 3: Flip scallops and cook for 1-2 minutes more until opaque and just cooked through. Remove scallops from pan, then add 1 tbsp butter, 1 minced garlic clove, 1 tbsp chopped dill, and 1 tbsp lemon juice to the pan, swirling until butter melts and sauce thickens slightly. Drizzle 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 Lemon-Dill Butter take to make?
Total time is about 18 minutes (10 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 Pan-Seared Scallops with Lemon-Dill Butter?
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 Pan-Seared Scallops with Lemon-Dill Butter?
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 Lemon-Dill Butter 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 Lemon-Dill Butter?
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
- ★★★★★
Perfect seafood recipe for a weeknight dinner.
- ★★★★★
So much better than takeout. We'll never order french delivery again.
- ★★★★★
Love how the French come through in every bite.
