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.
Stir in the white wine scraping up the browned bits from the bottom of the frypan.
Mix the onion, green capsicum and dill into the frypan. 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 frypan and cook just until heated through.