Citrus Scallops I Recipe -
Citrus Scallops I Recipe
  • READY IN 45 mins

Citrus Scallops I

Recipe by  

"Serve this citrusy scallop dish atop fresh cooked pasta. Add some crusty bread and bottle of chilled white wine and you've got yourself an elegant dinner."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  1. In a large skillet, heat the oil over medium-high heat. Add the red bell pepper, green onions and garlic. Cook, stirring for 1 minute. Add the scallops, salt and red pepper flakes. Cook until the scallops are opaque and the red bell pepper is tender, about 4 to 6 minutes.
  2. Stir in the lime zest and juice, scraping up any browned bits from the bottom of the skillet. Cook for 1 minute. Add the oranges and cilantro, cook until heated through, about 2 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2004

Ok this was really good.. really really good! It was extremely quick and easy to make, too. I made a couple minor changes... i didn't have any cilantro (well ok i admit it, i *did*, but... it had spent too much time mashed in the back of my crisper *L*). So i used a big handful of baby spinach. Nice mild flavour and great color combination with the red pepper. I also had to used lemon zest/juice, and i tossed in a small minced garlic clove for extra zing. Some reviewers have commented on sourness... not a problem in my case.. i found the dish quite sweet, actually (probably depends a lot on the zippiness of the oranges used, and maybe lime juice would have been tarter than the lemon i used?). I was thinking a few pitted/chopped kalamata olives might have made a nice garnish.... i'll try that next time, and yes there will be a next time. Thanks for the great recipe... it's a keeper!

Most Helpful Critical Review
May 19, 2003

Yuck! These citrus flavors did not go well with the scallops at all!


30 Ratings

Nov 06, 2003

This dish was great! I took one of the reviewer's advice and omitted an orange, and I found that that was smart move. I served this with lo mein noodles and it was a big hit. I'd definitly make this again.

Jan 18, 2003

This was a delightfully light yet satisfying way to fix scallops. The dish was quite colorful and the suggestion for preparing pasta was equally good. I think my orange slices were just way too large and too numerous though. I lost the scallops amongst all the oranges. I will cut back on those or cut them into smaller wedges the next time.

Jan 18, 2003

I only used half the oil and served over angel hair pasta. A great, quick low-cal meal that my husband and daughter loved! Next time I will half the red pepper to make more mild.

Jul 14, 2003

The ingredients in this definitely intrigued me so I planned it as a Sunday night dinner for my husband and I. I cut down on the about of oil slightly and only used 2 oranges instead of the 4 and served it over noodles. I used small bay scallops and will try it with the large sized in the future. A real keeper and would be great to serve to company.

May 04, 2008

A local store that specializes in fresh seafood was having a sale and they had HUGE scallops, so I went on a search for a great scallop recipe and I FOUND IT!!!! Wow-really flavorful, I added about a 1/4 cup of Yellow Tail Reisling and it was just perfect. My husband is from Florida and he couldn't stop raving about it. I'm going to try shrimp next time.

Apr 15, 2005

My husband and I thought this was delicious. The kids wouldn't touch it though, even my brave one. I didn't have green onions or a red pepper so used some white onion and a green pepper. I only used 2 oranges. Very good flavor.


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  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 1059 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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