Ingredients
2.5 tbsp olive oil
450 g bay scallops
2 tbsp all-purpose flour
240 ml white wine
15 g chopped onion
15 g chopped green bell pepper
22.5 g chopped fresh dill
4 cherry tomatoes, quartered
30 ml lemon juice
15 ml lemon zest
30 g butter
Directions
Step 1
In a skillet over medium heat, warm the olive oil. Lightly coat the scallops with flour and sear for 1 to 2 minutes on each side until they are golden brown. Remove the scallops from the skillet and set them aside, allowing any excess oil to drain. Pour in the white wine, scraping up the browned bits from the bottom of the skillet.
Step 2
Add the onion, green bell pepper, and dill to the skillet. Cook and stir for about 2 minutes. Then, add the quartered tomatoes, lemon juice, and lemon zest. Continue cooking for about 1 minute before adding the butter. Stir until the butter is melted and the liquid has reduced to the desired consistency. Return the scallops to the skillet and cook just until heated through.