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Citrus Scallops II

SUBMITTED BY: 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."

RECIPE RATING:

Read Reviews (27)

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PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 1/2 tablespoons olive oil
1 pound bay scallops
2 tablespoons all-purpose flour
1 cup white wine
1 tablespoon chopped onion
1 tablespoon chopped green bell pepper
1 1/2 tablespoons chopped fresh dill
4 cherry tomatoes, quartered
2 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons butter

What to Drink?
	Sauvignon Blanc
	Shaggy's Perfect Martini
	Best Lemonade Ever

DIRECTIONS

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.

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REVIEWS

Reviewed on nov. 12, 2006 by RAVEN321

Scallops are one of my favorite foods and I've easily made this recipe 20+ times. I don't put... MORE

Reviewed on mar. 8, 2008 by TsukiKarp

Fantastic! The scallops were perfect and the sauce was amazing! I did add more wine and... MORE

Reviewed on jan. 28, 2008 by gina51283

I made this recipe with basil instead of dill. It was good and easy to follow. I would... MORE

Reviewed on mar. 16, 2005 by OPHELIA5

This was delicious! I will certainly be making this again and often. I found that I could... MORE

Reviewed on nov. 6, 2003 by KA_MCCAULEY

I served this recipe (no changes) over angel hair pasta. My wife loved it and I know I'll be... MORE

Reviewed on jun. 4, 2007 by Jackson

Fantastic! Instead of dill, I used 1/2 tsp. oregano and 1/4 tsp. basil. I did not have green... MORE

Reviewed on aug. 25, 2005 by JESSLOR23

This was awesome! We ate the whole batch of it with not one scrap left over... Will... MORE

Reviewed on aug. 8, 2007 by Christine Somma

I used half scallops and half shrimp just for variety. Served it over orzo. Delicious Dish!... MORE

Reviewed on jul. 11, 2005 by L0VEY

This sauce was delicious. I substituted red peppers for green due to personal preference. I... MORE

Reviewed on jul. 14, 2007 by jody1

Great over Rice A Roni Garlic & Herb Angel Hair Pasta! Can easily sub. in other veggies!... MORE

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