Bay Scallops with Lemon & Dill
Submitted by pattamagda
Seared bay scallops glazed with a reduced vermouth and lemon sauce, finished with fresh dill and cracked pepper. A light, elegant 20-minute seafood dish with bright, clean flavors.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minWhen you want seafood that tastes refined but doesn’t chain you to the stove, this is your move.
Bay scallops get a quick two-minute sear until just barely opaque, then step aside while dry vermouth, lemon juice, and lemon zest reduce into a concentrated, glossy glaze.
The scallops go back in to get coated in that tangy, aromatic sauce, and a generous handful of fresh dill ties it all together with a clean, herbal brightness.
From start to plate in 20 minutes, and under 200 calories a serving.
Kitchen Tips
- Remove the scallops at the 2-minute mark even if they look slightly underdone; they finish cooking when they go back into the hot glaze
- Reduce the vermouth and lemon until it’s truly a thick glaze, not just a liquid; this concentrated sauce is where all the flavor lives
- Fresh dill is worth it here; dried works in a pinch but use half the amount
- Serve over a bed of buttered orzo or alongside roasted asparagus for a complete light dinner
Ingredients
Directions
Coat heavy large skillet generously with nonstick Vegetable spray. Add oleo and melt over medium heat. Add scallops and stir until almost opaque, about 2 min.
Transfer to a bowl using a slotted spoon. Add vermouth, lemon juice and lemon peel to skillet and boil until reduced to a thick glaze, about 5 min.
Add any juices exuded by the scallops and boil until reduced to glaze. Return scallops to skillet and stir until coated with sauce.
Mix in dill and pepper. Serve immediately.
Comments
