Pan-Seared Scallops with Lemon-Dill Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Perfectly caramelized scallops paired with a bright, herby sauce that complements their natural sweetness. This seafood ready in about 22 minutes blends sea scallops, unsalted butter, lemon juice 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 420 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.

Prep: 10 min Cook: 12 min Serves 2 Seafood cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 12 oz sea scallops dry with paper towels and season both sides with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
  2. Step 2: Add scallops in a single layer, ensuring they aren't touching. Sear undisturbed for 2 minutes until golden brown, then flip and sear for 1 more minute. Transfer to a plate and keep warm.
  3. Step 3: Add 2 tbsp unsalted butter to the same skillet over medium heat. Stir in 1 tbsp minced garlic and 1 tbsp chopped dill, cooking for 30 seconds until aromatic. Whisk in 1 tbsp lemon juice and 1 tbsp all-purpose flour, then cook for 1 minute until thickened. Pour sauce over scallops and serve immediately.

Frequently asked questions

How long does Pan-Seared Scallops with Lemon-Dill Sauce take to make?

Total time is about 22 minutes (10 min prep + 12 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 Lemon-Dill 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 Lemon-Dill 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 Lemon-Dill 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 Lemon-Dill Sauce?

Seafood 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.

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