Scallops in Lemon Sauce

Serves 5

1 ½ lb. sea or bay scallops, washed and dried

3 Tbsp. butter, divided

¼ cup lemon juice

3 Tbsp. fresh parsley, chopped

1 clove garlic, crushed

¼ tsp. dill weed

1/8 tsp. fresh ground pepper

In large skillet over medium high heat, sauté half the scallops in 2 Tbsp. butter for 4 minutes or until opaque. With slotted spoon, transfer to warm serving dish. Sauté remaining scallops in 1 Tsp. butter until opaque; transfer to dish. Keep warm. Reduce heat. Add lemon juice, garlic, dill, and pepper. Cook briefly, stirring to scrape up brown bits from bottom of skillet. Pour over scallops. Garnish with parsley. Serve immediately.