Instructions: Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet; cook until golden and just opaque in center, about 1 minute per side. Transfer scallops to plate; tent with foil to keep warm.

Melt 1 tablespoon butter in same skillet. Add shallots; saute 1 minute. Add wine; boil until reduced by half, about 1 minute. Stir in chopped dill, lemon juice, and peel. Remove pan from heat; add chilled butter cubes, a few pieces at a time, whisking just until melted (do not boil). Season with salt and pepper.

Divide scallops between 2 plates. Pour sauce over scallops; garnish with dill sprigs.

This recipe yields 2 servings;

can be doubled.

Comments: Couscous with fresh herbs, and steamed green beans sprinkled with toasted pine nuts would be lovely accompaniments. Dessert? Try warm apple turnovers from the bakery; top with ice cream.

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