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Citrus Scallops
  • 21/2 Tbs olive oil
  • 1 lb. bay scallops
  • 2 Tbs all-purpose flour
  • 1 Cup white wine
  • 1 Tbs Chopped onion
  • 1 Tbs chopper green bell pepper
  • 1 1/2 Tbs chopped fresh dill
  • 4 Cherry tomatoes, quartered
  • 2 Tbs. lemon juice
  • 1 Tbs lemon zest
  • 2 Tbs Butter
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 bit from the bottom of the skillet. Mix the onion, green bell peppers, and dill into the skillet. Cook and stir for about 2 minutes. Mix in the tomatos, lemon juice and lemon zest. Continue cooking about 1 minute and the mix iin 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.
Provided by:
Southwest Family Citrus and Spenar Family

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