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Fuji, Lemon, and Dill Baked Scallops

Hand harvested, sustainable diver scallops bathed in butter and topped with an apple salsa combine into a delicious, unexpected first course bite. that has a subtle sweetness and texture that complements the rich meaty gold standard scallop. 

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difficulty Easy
season Winter
serves 6

Ingredients

  • 6 diver scallops
  • 6 tablespoons butter
  • 1/2 cup fuji apple, 1/8" dice
  • Finely grated zest of 1 lemon, plus juice
  • 1 tablespoon chopped dill
  • Sea salt and freshly ground pepper

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Dry each scallop and place it on a scallop shell. Put all the shells evenly spaced on a baking sheet.
  3. Top the scallop with a tablespoon of butter.
  4. Toss the apple with a tablespoon of lemon juice, the dill, and a teaspoon of extra virgin oil, a pinch of salt and a fresh grind of black pepper. Toss to combine.
  5. Place the scallops in the oven and cook for 16 to 20 minutes. Remove from the oven.
  6. Place a teaspoon of the apple mixture on top of the scallop. Serve immediately.
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