Spicy Scallops With Bell Pepper, Fennel and Dill

serves 2-4
Recipe from cookthink

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instructions

1. Prep all of the ingredients. Pat the scallops dry and season them all over with salt and pepper.

2. Heat the butter and oil in a large, nonstick sauté pan over medium-high heat. Once the butter's foam begins to subside, add the scallops to the pan with room between them. Leave them alone to brown well on the first side, about 2 minutes.

3. Turn the scallops over and nestle the fennel, bell pepper and serrano between them. Season the vegetables with a light sprinkling of salt and pepper. Cook, stirring the vegetables once or twice until they turn soft, about 2 minutes.

4. Pour the wine over the vegetables, then sprinkle over the dill and lemon zest. Cook, shaking the pan and stirring occasionally, until the scallops are barely translucent in the center and the sauce thickens, another 2-4 minutes depending on the thickness of the scallops.