Instructions: Season flour with salt and pepper. Dredge scallops in flour mixture. Shake off excess. Melt 2 tablespoons butter in heavy medium skillet over high heat. Add scallops and saute until cooked through, turning occasionally, about 3 minutes. Using tongs, transfer scallops to platter. Cover platter with foil to keep scallops warm.

Add wine to same skillet. Bring to boil, scraping up browned bits. Boil until reduced to 3 tablespoons, about 3 minutes. Add dill and lemon peel. Reduce heat to very low. Add remaining 3 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Spoon sauce over scallops. Garnish with lemon wedges and dill sprigs if desired and serve immediately.

This recipe yields 2 servings and can easily be doubled.

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