Citrus Scallops
This is a delicious and easy way to prepare scallops, which can often be a bit daunting since they're so delicate. No worries - just a flash in the pan is all these scallops need!
Ingredients
Serves: 4
- 2 1/2 tablespoons olive oil
- 450g bay scallops
- 2 tablespoons plain flour
- 225ml white wine
- 1 tablespoon chopped onion
- 1 tablespoon chopped green pepper
- 1 1/2 tablespoons chopped fresh dill
- 4 cherry tomatoes, quartered
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons butter
Method
Prep:25min ›
Cook:15min ›
Ready in:40min
- Heat the olive oil in a frying pan 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 frying pan, and drain excess oil. Stir in the white wine, scraping up the browned bits from the bottom of the frying pan.
- Mix the onion, green pepper and dill into the frying pan. 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 frying pan, and cook just until heated through.
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Reviews & ratings
Average global rating:
(43)
Reviews in English (30)
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. - 12 Nov 2006 (Review from Allrecipes US | Canada)
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! - 08 Mar 2008 (Review from Allrecipes US | Canada)
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. - 28 Jan 2008 (Review from Allrecipes US | Canada)
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