Citrus Scallops II

Name: Citrus Scallops II
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams bay scallops; 2 Tbsps butter; 4 cherry tomatoes, quartered; 2 Tbsps all-purpose flour; 2 Tbsps chopped fresh dill; 1 Tbsp chopped green bell pepper; 2 Tbsps lemon juice; 1 Tbsp lemon zest; 3 Tbsps olive oil; 1 Tbsp chopped onion; 240 milliliters white wine

You can never have too many main course recipes, so give Citrus Scallops II a try. One portion of this dish contains around 14g of protein, 15g of fat, and a total of 276 calories. This pescatarian recipe serves 4. If you have flour, olive oil, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes. Citrus Scallops, Scallops with Citrus and Quinoa, and Scallops with Citrus Glaze are very similar to this recipe.

Instructions

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.

Ingredients you will need

Olive Oil

Scallops

All Purpose Flour

Equipment you will use

Frying Pan

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.

Ingredients you will need

White Wine

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Mix the onion, green bell pepper, and dill into the skillet. Cook and stir for about 2 minutes.

Ingredients you will need

Green Pepper

Onion

Dill

Equipment you will use

Frying Pan

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.

Ingredients you will need

Lemon Juice

Lemon Zest

Scallops

Tomato

Butter

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

454grams

bay scallops 2Tbsps

butter 4

cherry tomatoes, quartered 2Tbsps

all-purpose flour 2Tbsps

chopped fresh dill 1Tbsp

chopped green bell pepper 2Tbsps

lemon juice 1Tbsp

lemon zest 3Tbsps

olive oil 1Tbsp

chopped onion 240milliliters

white wine

Recommended wine: Pinot Noir, Chardonnay, Chenin Blanc

Pinot Noir, Chardonnay, and Chenin Blanc are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The NV Ruinart , Wine with a 5 out of 5 star rating seems like a good match. It costs about 89 dollars per bottle.