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.

Gallery

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

347 calories; protein 29.3g 59% DV; carbohydrates 12g 4% DV; fat 15.4g 24% DV; cholesterol 83.9mg 28% DV; sodium 374.1mg 15% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/13/2006
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. Read More
(38)

Most helpful critical review

Rating: 2 stars
04/14/2008
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. Read More
(3)
43 Ratings
  • 5 star values: 19
  • 4 star values: 11
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
11/13/2006
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. Read More
(38)
Rating: 5 stars
03/08/2008
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! Read More
(20)
Rating: 4 stars
01/28/2008
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. Read More
(16)
Advertisement
Rating: 5 stars
03/16/2005
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! Read More
(10)
Rating: 5 stars
11/06/2003
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. Read More
(9)
Rating: 5 stars
08/25/2005
This was awesome! We ate the whole batch of it with not one scrap left over... Will definatly make again! Thank you! Read More
(5)
Advertisement
Rating: 5 stars
06/04/2007
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. Read More
(5)
Rating: 4 stars
08/08/2007
I used half scallops and half shrimp just for variety. Served it over orzo. Delicious Dish! Thanks:) Read More
(5)
Rating: 5 stars
07/11/2005
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! Read More
(4)
Rating: 2 stars
04/14/2008
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. Read More
(3)