I came up with this scallop dish one night while lying in bed, essentially making it up as I went. It is easy, pleasant, and incredibly tolerant. I’ve told a few people about this, and they all really like it. well with pasta, fine noodles, or rice.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 ½ 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 ½ tablespoons chopped fresh dill
- 4 cherry tomatoes, quartered
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons butter
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. 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.
Nutrition Facts
| Calories | 347 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 5 g |
| Sodium | 374 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I had to double the amount of flour just to get this to thicken up, and it wasn’t very good served over pasta. It mainly just tasted like lemon flavored wine. Won’t make this again.
Was very tasty but way too lemony for us. We substituted garlic for onion. Would make it again and either halve the lemon or only add one or the other – would even consider eliminating lemon all together.
This was very good. I left out the peppers because I don’t like them, and I used lemon pepper pasta. Delicious!
Easy delicious recipe. Scallops were tender & flavorful. Went well over a nice simple jasmine rice recipe by Brian, I’ll be making this one again & it was well liked by all
Just like another reviewer, I pan seared the scallops and then added the mixture to the pan (with fresh basil, since I had some). I would agree that the sauce that goes over the pasta needs more garlic.
Tried, wouldn’t try again.
This was an excellent and easy dish. I agree with previous comments from others that I do not care for dill so next time I will omit that from the recipe. Everything else was spectacular!
I made this last night sized down for two servings. My wife loved it. I added a little more wine and only dusted the scallops with flour, served it over angle hair pasta with a side of Strawberry Spinach Salad, also from this site. A very nice dinner.
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.
Very good recipe. Very easy … it did take a little longer to make than the directions stated.
Very good. Lemon did not overpower..
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!
My husband loved this.
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.
I made this for dinner last night and between my husband, uncle and myself, we wiped it all out. It was delicious. I followed the recipe as written except added a little more lemon juice because I did not have and lemon zest and used dried dill instead of fresh. Made some Parmesan and Herb Angel Hair Pasta and green beans with bacon bits and had a delicious and quick meal.
I used half scallops and half shrimp just for variety. Served it over orzo. Delicious Dish! Thanks 🙂
Great over Rice A Roni Garlic & Herb Angel Hair Pasta! Can easily sub. in other veggies! Really good recipe!
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.
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.
Awesome. I substituted two whole/chopped tomatoes for the cherry tomatoes, and used about 1/2 tsp dried dill. It needed salt, so next time I think I’ll replace the green pepper with a TBSP of capers. Also, I used the ocean scallops (so it takes longer to brown) and like others omitted the zest with no problem.
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.