Citrus Scallops II30 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“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.” - by COTTER_NH
Original recipe yields 4 servings
- 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.
- 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.
Amount Per Serving (4 total)
- 347 cal
- 15.4 g
- 12 g
Based on a 2,000 calorie diet
Reviews (30)Rate This Recipe
"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 (don'..." See moret really measure anymore) and boil it hard for awhile. The recipe is great as is but is also very flexible. If you don't feel like zesting, just use juice. Not in the mood for dill? Don't use it. Note on the dill: I tend to use dried just because it's what's on hand. If you use dry, you do have to decrease the amount - dried herbs are more concentrated than fresh."
"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 was (I ..." See morejust don't like green peppers). From all the happy people at this home-- THANKS!"
"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) because th..." See moree olive oil was burning up too fast. I also added some garlic at the end because it was a little bland for my taste; next time I will add it when I cook the scallops."
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