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Ingredients
- 1/4 c. All-purpose flour
- Â Â Salt as needed
- Â Â Freshly-grnd black pepper as needed
- 1/2 lb Sea scallops
- 5 Tbsp. Butter
- 1/2 c. Dry white wine
- 1 Tbsp. Minced fresh dill
- Â Â (or possibly 1 tsp. dry dillweed)
- 1 tsp Grated lemon peel
- Â Â Lemon wedges
- Â Â Fresh dill sprigs (optional)
Directions
- Season flour with salt and pepper. Dredge scallops in flour mix. Shake off excess. Heat 2 Tbsp. butter in heavy medium skillet over high heat. Add in scallops and saute/fry till cooked through, turning occasionally, about 3 min. Using tongs, transfer scallops to platter. Cover platter with foil to keep scallops hot.
- Add in wine to same skillet. Bring to boil, scraping up browned bits. Boil till reduced to 3 Tbsp., about 3 min. Add in dill and lemon peel. Reduce heat to very low. Add in remaining 3 Tbsp. butter and whisk just till melted. Season sauce to taste with salt and pepper. Spoon sauce over scallops. Garnish with lemon wedges and dill sprigs if you like and serve immediately.
- This recipe yields 2 servings and can easily be doubled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 2 servings | |
| Calories 465 | |
| Calories from Fat 263 | 57% |
| Total Fat 29.86g | 37% |
| Saturated Fat 18.36g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 391mg | 16% |
| Potassium 473mg | 14% |
| Total Carbs 17.83g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.96g | 1% |
| Protein 21.18g | 34% |
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