Citrus Scallops II

How to cook Citrus Scallops II

Ingredients: 2 1/2 tablespoons olive unguent 1 pound bay scallops 2 tablespoons all-purpose flour 1 cup white wine 1 tablespoon chopped onion 1 tablespoon chopped green bell fleck 1 1/2 tablespoons chopped fresh dill 4 cherry tomatoes, quartered 2 tablespoons lemon liquid 1 tablespoon lemon spice 2 tablespoons butter

Directions: Heat the olive oil in a skillet over medium arousal. 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 lubricant. Stir in the white wine, scraping up the browned bits from the bottom of the skillet. Mix the onion, green bell scatter, and dill into the skillet. Cook and stir for all round 2 minutes. Mix in the tomatoes, lemon force, and lemon ginger. Continue cooking back 1 half a mo, then mix in 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 result of.


Servings Per Method: 4

Amount Per Serving

Calories: 347

Total Fat: 15.4g Cholesterol: 84mg Sodium: 374mg Total Carbs: 12g Dietary Fiber: 0.6g Protein: 29.3g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving in spite of:4 peoples

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