Citrus Scallops II Recipe - Allrecipes.com
Citrus Scallops II Recipe
  • READY IN 30 mins

Citrus Scallops II

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 12, 2006

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.

 
Most Helpful Critical Review
Apr 14, 2008

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 the lemon juice, but I gess I prefer to have a good sear on my scallops and with the flour coating it made it a bit of a gooey mess. I would recommend grilling or BBQing to get that nice crisp out coating and leaving off the flour completely. Then adding the scallops back into the wine/lemon reduction. I used dried dill which might have been a mistake too. All in all it was OK, but not a stellar recipe.

 

43 Ratings

Mar 08, 2008

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!

 
Jan 28, 2008

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.

 
Mar 16, 2005

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 was still yummy!

 
Nov 06, 2003

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 dill. Very good.

 
Aug 08, 2007

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

 
Jun 04, 2007

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 and put a few in. Definitely will make again.

 

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Nutrition

  • Calories
  • 347 kcal
  • 17%
  • Carbohydrates
  • 12 g
  • 4%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 29.3 g
  • 59%
  • Sodium
  • 374 mg
  • 15%

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

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