Entree: Russia – Far East Russia – Курильские гребешки ➤ Kuril'skiye grebeshki (Pan-seared sea scallops from the Kuril Islands, served simply with browned butter and dill)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Additional 2 min

Total 20 min

Ingredients

- 12 large sea scallops, approx. 1 lb (450 g) total, side muscle removed
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (60 g) unsalted butter
- 1 small shallot, minced, about 1 oz (30 g)
- 2 garlic cloves, minced
- 1/4 cup (60 ml) dry white wine or fish stock
- 1 tbsp (15 ml) fresh lemon juice
- Zest of 1 lemon
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) fresh dill, chopped
- Lemon wedges for serving
- Optional: 2 tbsp (16 g) all-purpose flour for light dusting

Instructions

1. Pat scallops dry thoroughly with paper towels and season both sides lightly with salt and pepper. If desired, dust very lightly with flour and shake off excess.
2. Heat vegetable oil in a large heavy skillet over high heat until shimmering. Add scallops in a single layer without crowding; sear undisturbed until a deep golden crust forms, about 1.5–2 minutes per side depending on size. Remove scallops to a warm plate.
3. Reduce heat to medium. Add 2 tbsp butter to the same skillet; when melted, add minced shallot and garlic and sauté briefly until fragrant, about 30 seconds.
4. Deglaze the pan with white wine or fish stock, scraping up browned bits, and simmer until liquid is reduced by half, about 1–2 minutes.
5. Add remaining 2 tbsp butter and swirl until it foams and begins to brown lightly. Stir in lemon juice and zest, then remove from heat.
6. Return scallops to the skillet to warm in the sauce for 30 seconds, spooning sauce over them. Adjust salt and pepper.
7. Plate scallops, spoon browned butter sauce over the top, sprinkle with chopped dill and serve immediately with lemon wedges and rustic boiled potatoes or dark rye bread if desired.