Source: dLife

A delicious recipe for scallops in a citrus butter sauce.

Servings

1 lb small scallops
1 cup white wine
1 oz fresh chopped onion
1 oz chopped green bell peppers
1.5 tbsp fresh dill weed
0.5 cup fresh cherry tomatoes , quartered
2 tbsp fresh lemon juice
1 tbsp fresh lemon peel
2 tbsp butter
3 tbsp olive oil
0.5 cup white all purpose flour (for dredging scallops)

1 In small mixing bowl, add flour. Dredge scallops to lightly coat.
2 In skillet, over medium, heat olive oil. Add scallops and cook 1-2 minutes per side, until lightly brown.
3 Remove scallops from skillet, drain excess oil.
4 Stir in white wine, scraping browned bits from bottom of skillet.
5 Add onion, green bell pepper, and dill. Stir and cook 2 minutes.
6 Add tomatoes, lemon juice, and lemon zest. Cook 1 additional minute. Add butter, stir until melted.
7 Stir and cook until liquid has reduced by half..
8 Return scallops to skillet, cook just until heated through.

NOTE: Use more flour as needed to dredge scallops.