Seared Scallops with Lemon and Dill

• 2 tablespoons (1/4 stick) butter
• 12 large sea scallops
• 1/4 cup finely chopped shallots
• 1/2 cup dry white wine
• 1 tablespoon chopped fresh dill plus 2 dill sprigs for garnish
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon peel
• 2 tablespoons (1/4 stick) chilled butter, cut into 1/2-inch cubes

1. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.
2. Sprinkle scallops with salt and pepper.
3. Add scallops to skillet; cook until golden and just opaque in center, about 1 minute per side.
4. Transfer scallops to plate; tent with foil to keep warm.
5. Melt 1 tablespoon butter in same skillet.
6. Add shallots; saute 1 minute.
7. Add wine; boil until reduced by half, about 1 minute.
8. Stir in chopped dill, lemon juice, and peel.
9. Remove pan from heat; add chilled butter cubes, a few pieces at a time, whisking just until melted (do not boil).
10. Season with salt and pepper.
11. Divide scallops between 2 plates.
12. Pour sauce over scallops; garnish with dill sprigs.

butter, scallops, shallots, white wine, dill, lemon juice, butter

Taken from www.epicurious.com/recipes/food/views/seared-scallops-with-lemon-and-dill-107269 (may not work)