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If you buy radishes without the greens attached, you’ll need only about 1 pound. Radishes with greens will be fresher. If the diameters of your radishes are less than 1 inch, cut them in half. If your scallions are thicker than a pencil, halve them lengthwise. We like to serve this dish as an accompaniment to seared or grilled chicken or fish.
Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Add radishes and ¼ teaspoon salt and cook until radishes are lightly browned and crisp-tender, 7 to 10 minutes, stirring halfway through cooking.
Stir in scallions, capers, garlic, pepper, remaining 1 tablespoon butter, and remaining ¼ teaspoon salt and cook until scallions are wilted, about 2 minutes.
Stir in dill and lemon zest and juice. Season with salt and pepper to taste. Transfer to serving dish and serve.
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