Scallops in Wine and Lemon Sauce

    30 minutes

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

    44 people made this

    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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    Reviews in English (31)


    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.  -  12 Nov 2006  (Review from Allrecipes USA and Canada)


    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!  -  08 Mar 2008  (Review from Allrecipes USA and Canada)


    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.  -  28 Jan 2008  (Review from Allrecipes USA and Canada)