Citrus Scallops II

Citrus Scallops II

30
COTTER_NH 0

"This is a scallop recipe I concocted in my mind one night, and literally made up as I was going along. It is simple, wonderful, and very forgiving. I have shared this with a few folks and they love it. Works with rice or fine noodles and pasta."

Ingredients

30 m servings 347 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the olive oil in a skillet over medium heat. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown. Remove the scallops from the skillet, and drain excess oil. Stir in the white wine, scraping up the browned bits from the bottom of the skillet.
  2. Mix the onion, green bell pepper, and dill into the skillet. Cook and stir for about 2 minutes. Mix in the tomatoes, lemon juice, and lemon zest. Continue cooking about 1 minute, then mix in the butter until melted. Cook and stir until the liquid has reduced by the desired amount. Return the scallops to the skillet, and cook just until heated through.
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Reviews

30
  1. 43 Ratings

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Scallops are one of my favorite foods and I've easily made this recipe 20+ times. I don't put the green pepper in and make it with the tomatoes only sometimes. I think I probably use more wine...

Fantastic! The scallops were perfect and the sauce was amazing! I did add more wine and vegetables and substituted red pepper for green, but all in all this would and could be great the way it w...

I made this recipe with basil instead of dill. It was good and easy to follow. I would recommend using a different type of oil (I substituted canola half way through cooking the scallops) beca...