Spanish Scallops With Candied Lemon (Vieiras Con Li

Name: Spanish Scallops With Candied Lemon (Vieiras Con Limon Confitado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup zucchini, diced to 1/4-inch; ⅓ cup yellow pumpkin, diced to 1/4-inch; ¼ cup red bell pepper, diced to 1/4-inch; ¼ cup white mushroom, cleaned and diced to 1/4-inch; 3 tablespoons heaping candied lemon peel, diced; 6 tablespoons fresh juice from a tart-sweet oranges; 2 tablespoons fresh lemon juice; 16 large sea scallops; coarse salt & freshly ground black pepper; 2 tablespoons extra virgin olive oil; ¼ cup fish stock; 1 teaspoon white wine vinegar (to taste); 1 teaspoon balsamic vinegar

Servings: persons

⅓ cup zucchini, diced to 1/4-inch
⅓ cup yellow pumpkin, diced to 1/4-inch
¼ cup red bell pepper, diced to 1/4-inch
¼ cup white mushroom, cleaned and diced to 1/4-inch
3 tablespoons heaping candied lemon peel, diced
6 tablespoons fresh juice from a tart-sweet oranges
2 tablespoons fresh lemon juice
16 large sea scallops
coarse salt & freshly ground black pepper
2 tablespoons extra virgin olive oil
¼ cup fish stock
1 teaspoon white wine vinegar (to taste)
1 teaspoon balsamic vinegar

1
Place the zucchini, pumpkin, red pepper, mushrooms, and candied lemon in a large bowl and toss to mix.
2
Add the orange and lemon juice, toss and let vegetables stand for about 30 minutes.
3
Pat the scallops dry with paper towels and season with salt & pepper.
4
Heat 1 tablespoon of the olive oil in a very large skillet over high heat until almost smoking.
5
Working in two batches, cook the scallops until golden brown and opaque throughout, about 2 minutes per side.
6
Transfer the cooked scallops to a plate and cover with foil to keep warm.
7
Heat the remaining 1 tablespoon of olive oil in a medium-size skillet over medium heat.
8
Add the diced vegetables and their soaking liquid and cook until they just begin to soften slightly but are still bright colored, about 1 1/2 minutes.
9
Add the fish stock and cook until warm, about 1 minute.
10
Add the wine and balsamic vinegars, season with salt & pepper to taste, and remove the sauce from the heat.
11
Divide the scallops among elegant soup plates and spoon the vegetables and some liquid around them.
12
Serve at once.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅓ cup zucchini, diced to 1/4-inch, ⅓ cup yellow pumpkin, diced to 1/4-inch, ¼ cup red bell pepper, diced to 1/4-inch, ¼ cup white mushroom, cleaned and diced to 1/4-inch, and more.

Yes, Spanish Scallops With Candied Lemon (Vieiras Con Limon Confitado falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Scallops With Candied Lemon (Vieiras Con Limon Confitado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions