Scallops with Dill (Print Version)
# Ingredients:
→ For the Scallops
01 -
1 tablespoon olive oil
02 -
12 fresh scallops, cleaned and removed from shells
03 -
Salt and pepper, to taste
→ For the Creamy Dill Sauce
04 -
2 tablespoons butter
05 -
1 tablespoon Dijon mustard
06 -
1 tablespoon flour
07 -
1/2 cup heavy cream
08 -
1 tablespoon lemon juice
09 -
Salt and pepper, to taste
10 -
2 tablespoons chopped fresh dill
# Instructions:
01 -
Warm the olive oil in a big skillet over medium-high heat. Sprinkle salt and pepper over the scallops. Toss them into the skillet and sear for 2-3 minutes on each side until golden and cooked through. Take them out and set aside.
02 -
Using the same skillet, melt the butter over medium heat. Stir the flour into the melted butter and cook for 1-2 minutes, making a smooth paste. Gradually whisk in the heavy cream and Dijon mustard until combined and smooth. Let it simmer for 2-3 minutes until the sauce starts to thicken. Mix in the lemon juice and the chopped dill, then add salt and pepper to your liking. Keep it on low heat for another 2-3 minutes.
03 -
Place the scallops back into the skillet with the sauce and gently coat them in the creamy dill mixture. Either serve the scallops in their shells or on plates. Sprinkle a bit more dill on top as a garnish, and enjoy right away.
# Notes:
01 -
This dish is best enjoyed fresh and warm.
02 -
Works well as a fancy appetizer or a main course with rice.