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Citrus Scallops II

Citrus Scallops II

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
COTTER_NH

COTTER_NH

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.

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • 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

Directions

  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

RAVEN321
38

RAVEN321

11/12/2006

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't 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.

TsukiKarp
19

TsukiKarp

3/8/2008

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 just don't like green peppers). From all the happy people at this home-- THANKS!

gina51283
16

gina51283

1/28/2008

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 the 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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