{"id":11197,"date":"2023-02-23T09:00:23","date_gmt":"2023-02-23T14:00:23","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=11197"},"modified":"2024-01-04T07:52:08","modified_gmt":"2024-01-04T12:52:08","slug":"scallops-with-lemon-and-dill","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/scallops-with-lemon-and-dill\/","title":{"rendered":"Scallops with Lemon and Dill"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 \u00bd pounds sea scallops<\/li>\n\n\n\n<li>2 tablespoons unsalted butter<\/li>\n\n\n\n<li>\u2154 cup dry vermouth<\/li>\n\n\n\n<li>1 tablespoon fresh lemon juice<\/li>\n\n\n\n<li>\u00bd teaspoon lemon zest<\/li>\n\n\n\n<li>\u00bc cup chopped fresh dill<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Return scallops to the skillet and stir until thoroughly heated. Add dill and pepper and stir gently.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a>&nbsp; From: <em>No-Salt Seafood: All the Flavor Without the Salt<\/em><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\"><p>DID YOU KNOW?<\/p><p>Did you know that <a data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/animaldiversity.org\/accounts\/Placopecten_magellanicus\/&amp;source=gmail&amp;ust=1677166597306000&amp;usg=AOvVaw3hlvpL9DVD9ivOqqsOzO8h\" href=\"https:\/\/animaldiversity.org\/accounts\/Placopecten_magellanicus\/\" target=\"_blank\" rel=\"noopener\">scallops<\/a> can swim? They can avoid predation by quickly clapping their shells together and will often outswim a predator such as a sea star.<\/p><p><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\">Erika Young, Coastal and Marine Education Specialist<\/a><\/p><\/blockquote>\n\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Scallops with Lemon and Dill.<\/p>\n","protected":false},"author":23,"featured_media":11198,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[15,226,100,98],"tags":[145,243],"class_list":["post-11197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mariners-menu","category-sauteed","category-scallops","category-shellfish","tag-main","tag-sea-scallops"],"displayCategory":null,"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.1 - 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