Scallops in Wine and Lemon Sauce

Scallops in Wine and Lemon Sauce


43 people made this

This is a very simple and forgiving scallop recipe in a wine sauce with vegies and dill. Great with either rice or pasta.


Serves: 4 

  • 2 1/2 tablespoons olive oil
  • 500g scallops
  • 2 tablespoons plain flour
  • 1 cup (250ml) white wine
  • 1 tablespoon finely diced onion
  • 1 tablespoon finely diced green capsicum
  • 1 1/2 tablespoons diced fresh dill
  • 4 cherry tomatoes, quartered
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons butter

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Heat the olive oil in a frypan over medium heat. Lightly dust the scallops with flour then cook 1 to 2 minutes on each side, until lightly brown. Remove the scallops from the frypan and drain excess oil.
  2. Stir in the white wine scraping up the browned bits from the bottom of the frypan.
  3. Mix the onion, green capsicum and dill into the frypan. Cook and stir for about 2 minutes.
  4. 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.
  5. Return the scallops to the frypan and cook just until heated through.

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