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Scallops with Nori Brown Butter and Dill

These seared scallops on the half shell make for a show-stopping presentation. If your fishmonger can’t order the shells for you, use small plates.

Prep Time

        Prep time: 5 minutes
        Cook time: 15 minutes
        Yield: Serves 8


    •    kosher salt
    •    1 tbsp vegetable oil
    •    6 toasted nori sheets
    •    lemon wedges (for serving)
    •    1/2 cup (1 stick) unsalted butter
    •    16 large sea scallops, side muscle removed
    •    2 tbsps chopped fresh dill, plus small sprigs for serving


  1. Soak nori in ½ cup warm water in a small bowl until softened, about 5 minutes.
  2. Melt butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not let it burn), 5–8 minutes. Transfer to a medium bowl.
  3. Pulse nori and soaking water in a food processor to a coarse paste. Stir into brown butter along with chopped dill; season with salt and keep nori brown butter warm.
  4. Heat oil in a large skillet, preferably cast iron, over medium-high heat. Season scallops with salt and cook until golden brown on each side and almost cooked through, about 2 minutes per side (they’ll continue to cook from carryover heat).
  5. Serve scallops with nori brown butter, dill sprigs, and lemons for squeezing over.

This great family recipe is thanks to bon appetit at


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