Couscous with fresh herbs, and steamed green beans sprinkled with toasted pine nuts would be lovely accompaniments. Dessert? Try warm apple turnovers from the bakery; top with ice cream.
Makes 2 servings; can be doubled.
INGREDIENTS
- 2tablespoons (1/4 stick) butter
- 12large sea scallops1/4cup finely chopped shallots
- 1/2cup dry white wine
- 1tablespoon chopped fresh dill plus 2 dill sprigs for garnish
- 1tablespoon fresh lemon juice
- 1teaspoon grated lemon peel
- 2tablespoons (1/4 stick) chilled butter, cut into 1/2-inch cubes
DIRECTIONS Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet; cook until golden and just opaque in center, about 1 minute per side. Transfer scallops to plate; tent with foil to keep warm.
Melt 1 tablespoon butter in same skillet. Add shallots; sauté 1 minute. Add wine; boil until reduced by half, about 1 minute. Stir in chopped dill, lemon juice, and peel. Remove pan from heat; add chilled butter cubes, a few pieces at a time, whisking just until melted (do not boil). Season with salt and pepper. Divide scallops between 2 plates. Pour sauce over scallops; garnish with dill sprigs.
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