Description
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.
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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4