Citrus Scallops I

Citrus Scallops I

Christine 0

"Serve this citrusy scallop dish atop fresh cooked pasta. Add some crusty bread and bottle of chilled white wine and you've got yourself an elegant dinner."

Ingredients 45 m {{adjustedServings}} servings 264 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 1059 mg
  • 42%

Based on a 2,000 calorie diet

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  1. In a large skillet, heat the oil over medium-high heat. Add the red bell pepper, green onions and garlic. Cook, stirring for 1 minute. Add the scallops, salt and red pepper flakes. Cook until the scallops are opaque and the red bell pepper is tender, about 4 to 6 minutes.
  2. Stir in the lime zest and juice, scraping up any browned bits from the bottom of the skillet. Cook for 1 minute. Add the oranges and cilantro, cook until heated through, about 2 minutes.
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Reviews 22

  1. 29 Ratings


Ok this was really good.. really really good! It was extremely quick and easy to make, too. I made a couple minor changes... i didn't have any cilantro (well ok i admit it, i *did*, but... it had spent too much time mashed in the back of my crisper *L*). So i used a big handful of baby spinach. Nice mild flavour and great color combination with the red pepper. I also had to used lemon zest/juice, and i tossed in a small minced garlic clove for extra zing. Some reviewers have commented on sourness... not a problem in my case.. i found the dish quite sweet, actually (probably depends a lot on the zippiness of the oranges used, and maybe lime juice would have been tarter than the lemon i used?). I was thinking a few pitted/chopped kalamata olives might have made a nice garnish.... i'll try that next time, and yes there will be a next time. Thanks for the great recipe... it's a keeper!


This dish was great! I took one of the reviewer's advice and omitted an orange, and I found that that was smart move. I served this with lo mein noodles and it was a big hit. I'd definitly make this again.


This was a delightfully light yet satisfying way to fix scallops. The dish was quite colorful and the suggestion for preparing pasta was equally good. I think my orange slices were just way too large and too numerous though. I lost the scallops amongst all the oranges. I will cut back on those or cut them into smaller wedges the next time.