Citrus Scallops II

Citrus Scallops II

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"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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30 m servings 347 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  1. 43 Ratings

Most helpful positive review

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...

Most helpful critical review

I was rather disappontined with this recipe. After reading the reviews I was looking forward to a wonderful scallop recipe and this is not a great one. It did have a very bright taste, due to th...

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...

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 w...

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) beca...

This was delicious! I will certainly be making this again and often. I found that I could cut the butter in half and reduce the olive oil by 1/2 tbs, used dried dill instead of fresh and it wa...

I served this recipe (no changes) over angel hair pasta. My wife loved it and I know I'll be making it again. The citrus wasn't overpowering like in some recipes and I love the addition of dil...

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

Fantastic! Instead of dill, I used 1/2 tsp. oregano and 1/4 tsp. basil. I did not have green pepper and so added chopped broccoli and small pieces of spinach. Plus, I had some shrimp on hand ...

This was awesome! We ate the whole batch of it with not one scrap left over... Will definatly make again! Thank you!

This sauce was delicious. I substituted red peppers for green due to personal preference. I found myself taking extra helpings of sauce and dipping my bread in it!

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