Seared Scallops with Lemon, Vodka & Dill

Seared Scallops with Lemon, Vodka & Dill
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Light and zesty, this recipe blends fresh lemon juice and zest along with dill in a vodka and cream sauce. It’s perfect as an accompaniment to pasta, (about 1/2 pound spaghetti or linguine,) or rice, or you can serve the scallops as an appetizer with flatbread.
Seared Scallops with Lemon, Vodka & Dill
Print Recipe
Light and zesty, this recipe blends fresh lemon juice and zest along with dill in a vodka and cream sauce. It’s perfect as an accompaniment to pasta, (about 1/2 pound spaghetti or linguine,) or rice, or you can serve the scallops as an appetizer with flatbread.
Ingredients
Servings:
Instructions
  1. Melt 1 tablespoon of the butter at a medium high setting in a large skillet.
  2. Sprinkle the scallops with salt and pepper and add to the pan when the butter is hot. Cook them in a single layer only, which may mean searing them in batches.
  3. Cook for 1 to 2 minutes, then flip to the other side for another minute or two. They should be nicely browned on the outside, and translucent in the middle.
  4. Set the scallops aside and keep them warm.
  5. Add the remaining 1 tablespoon butter to the pan, along with the shallots.
  6. Cook for 2 to 3 minutes until softened.
  7. Remove the pan from heat temporarily and add the vodka, scraping any browned bits from the bottom and stirring the sauce together.
  8. Place the skillet back on the burner at a medium low setting. Stir in the cream, lemon juice and zest, and dill. Heat thoroughly, stirring frequently.
  9. Add the scallops back to the pan and reheat in the sauce for about two minutes.
  10. Garnish with sprigs of dill and serve with the sauce over pasta or rice, or with bread as an appetizer.
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