About this recipe: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!
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
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.