Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spanish Scallops With Candied Lemon (Vieiras Con Limon Confitado Recipe
    Lost? Site Map

    Spanish Scallops With Candied Lemon (Vieiras Con Limon Confitado

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    40 mins

    10 mins

    TxGriffLover's Note:

    This recipe comes from the La Sierna restaurant in Alicante. Presented in stark white soup bowls, the fat, seared scallops come in a delightful sweet-tart broth strewn with a bright confetti of diced zucchini, pumpkin, and mushrooms. What gives the dish an unusual citrusy kick and mystique is the candied lemon peel. Adapted to a home kitchen, the scallops make a showstopping first course. They are also simple to make, as you can use high-quality store-bought candied lemon instead of making your own. If you'd like to serve the dish as a main course, just increase the number of scallops to 6 per person. Adapted from "The New Spanish Table" cookbook. Butternut squash or calabaza can be substituted for the pumpkin. Chicken broth can be substituted for fish stock if you don't have any, or use a combination of both. Prep time includes standing time. Serves 4 as a first course.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


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

    Ratings & Reviews:


    Nutritional Facts for Spanish Scallops With Candied Lemon (Vieiras Con Limon Confitado

    Serving Size: 1 (140 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 132.1
    Calories from Fat 66
    Total Fat 7.4 g
    Saturated Fat 1.0 g
    Cholesterol 19.9 mg
    Sodium 121.0 mg
    Total Carbohydrate 5.6 g
    Dietary Fiber 0.8 g
    Sugars 2.5 g
    Protein 11.0 g

    The following items or measurements are not included:

    candied lemon peel

    white wine vinegar

    Ideas from


    Over 475,000 Recipes Network of Sites