Seared Diver Scallop with Lemon-Dill Beurre Blanc
Plump, buttery diver scallops seared to golden perfection, resting on a velvety lemon-dill sauce made with the finest extra virgin olive oil and fresh herbs. This mediterranean-inspired seafood ready in about 27 minutes pairs large (about 1.5 lbs) diver scallops, extra virgin olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 "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 (about 1.5 lbs) diver scallops
- 3 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 (zested and juiced, 2 tbsp juice) lemon
- 2 tbsp finely chopped fresh dill
- 1/4 cup dry white wine
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Pat scallops completely dry with paper towels and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large cast-iron skillet over high heat until shimmering, then add scallops in a single layer without crowding; sear undisturbed for 2 minutes until deeply golden brown.
- Step 3: Flip scallops and cook for 1 minute more, then transfer to a plate and keep warm.
- Step 4: Add remaining 1 tbsp olive oil and 2 tbsp butter to the skillet, swirl to melt, then pour in 1/4 cup white wine and cook until reduced by half, about 2 minutes.
- Step 5: Stir in lemon zest, 2 tbsp lemon juice, and 2 tbsp chopped dill, cooking for 1 minute until sauce thickens slightly and coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Seared Diver Scallop with Lemon-Dill Beurre Blanc take to make?
Total time is about 27 minutes (15 min prep + 12 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 Seared Diver Scallop with Lemon-Dill Beurre Blanc?
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 extra virgin olive oil from drying out.
Can I substitute ingredients in Seared Diver Scallop with Lemon-Dill Beurre Blanc?
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 Seared Diver Scallop with Lemon-Dill Beurre Blanc 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 Seared Diver Scallop with Lemon-Dill Beurre Blanc?
Mediterranean 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
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Very good for a 12-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
