Citrus Scallops II

Recipe View 1 mins Heat the olive oil in a large skillet over medium heat. (1 minute)

Recipe View 2 mins Lightly coat the scallops in flour, shaking off any excess. (2 minutes)

Recipe View 5 mins Cook the scallops in the hot oil for 1 to 2 minutes on each side, until lightly golden brown. Be careful not to overcrowd the pan; cook in batches if necessary. (5 minutes)

Recipe View 1 mins Remove the scallops from the skillet and set aside. Drain any excess oil from the skillet. (1 minute)

Recipe View 1 mins Pour in the white wine, scraping up any browned bits from the bottom of the skillet to deglaze. (1 minute)

Recipe View 2 mins Add the chopped onion, green bell pepper, and dill to the skillet. Cook and stir for about 2 minutes, until the vegetables soften slightly. (2 minutes)

Recipe View 1 mins Stir in the quartered cherry tomatoes, lemon juice, and lemon zest. Continue to cook for about 1 minute, allowing the flavors to meld. (1 minute)

Recipe View 3 mins Reduce heat to low. Gently whisk in the cold butter, one cube at a time, until melted and the sauce is emulsified and creamy. (3 minutes)

Recipe View 1 mins Return the scallops to the skillet and cook just until heated through, about 1 minute. Be careful not to overcook the scallops, or they will become rubbery. (1 minute)

Recipe View Serve immediately over your choice of rice, fine noodles, or pasta. Garnish with extra fresh dill, if desired.