This recipe makes the most of the delicate scallop flavours - bay scallops are dusted in flour and fried in oil before being cooked in a lemony, buttery, tomato and pepper sauce. This recipe uses dill, but use parsley or chives if you prefer.
- 450g bay scallops, cleaned
- 225ml white wine
- 2 tbsp. plain flour
- 2 tbsp. olive oil
- 1 tbsp. minced onion (1/2 small onion or a couple of spring onions)
- 1 1/2 tbsp. finely chopped dill
- 1/2 green pepper, seeds and pith removed, very finely minced
- 4 cherry tomatoes
- 2 tbsp. lemon juice
- 2 tbsp. butter
- 1 tbsp. lemon zest
- Salt and pepper
Quarter the tomatoes. Dust the scallops in flour. Heat the oil in a frying pan and add the scallops. Cook them for 1-2 minutes on either side, or until nearly cooked through, then remove from the heat and drain the pan of any excess oil.
Add the white wine and bring to a simmer, scraping any brown bits off the bottom of the pan.
Mix in the onion, green pepper and dill. Cook for a couple of minutes until starting to soften, then add the quartered tomatoes, lemon juice and zest. Cook for 1 minute, then stir in the butter. Simmer for 3-4 minutes until reduced slightly, then add the scallops back to the pan. Cook for a minute or so until heated through.