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Scallops with Lemon and Dill


  • 1 ½ pounds sea scallops
  • 2 tablespoons unsalted butter
  • ⅔ cup dry vermouth
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon lemon zest
  • ¼ cup chopped fresh dill
  • ¼ teaspoon freshly ground black pepper

In a large skillet melt the butter over medium heat. Add scallops and stir until almost opaque, about 4 to 5 minutes. Remove scallops from the skillet. Add vermouth, lemon juice, and lemon zest to the skillet and boil until reduced to a thick glaze, about 5 minutes.

Return scallops to the skillet and stir until thoroughly heated. Add dill and pepper and stir gently.

Contributed by Joyce Taylor  From: No-Salt Seafood: All the Flavor Without the Salt


Did you know that scallops can swim? They can avoid predation by quickly clapping their shells together and will often outswim a predator such as a sea star.

Erika Young, Coastal and Marine Education Specialist