Bay Scallops with Lemon and Dill

INGREDIENTS

  • 2 tablespoons butter

  • 1 lb bay scallops

  • 2⁄3 cup white wine

  • 1 tablespoon lemon juice

  • 1⁄2 teaspoon lemon zest

  • 1⁄4 cup fresh dill

  • 1⁄4 teaspoon pepper

DIRECTIONS

  1. Melt butter in skillet over medium heat.

  2. Add scallops and cook until almost opaque, about 2 minutes.

  3. Remove scallops from skillet with a slotted spoon; leaving liquid in skillet.

  4. Add wine, lemon juice, and lemon peel to skillet and reduce to a thick glaze (about 5 minutes).

  5. Return scallops to skillet and stir until coated.

  6. Add dill and pepper and serve immediately.

Haley Smith