SCALLOPS DIJON
I found this in our local paper years ago. It is very easy to put together and can easily be doubled or tripled. It would make a nice first course or, coupled with some pasta or rice, a nice and light dinner.
Provided by Normaone
Categories Lunch/Snacks
Time 3m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Rinse, drain and pat dry scallops.
- Spray a non-stick skillet with cooking spray and heat over medium heat.
- Add scallops and saute 1 minute.
- Transfer scallops to a dish.
- Add sherry to skillet and cook 30 seconds to reduce liquid.
- Stir in mustard and cream.
- Return scallops to skillet.
- Cook until scallops are heated through, about 30 seconds.
- Season with salt& pepper to taste.
Nutrition Facts : Calories 315.1, Fat 4.8, SaturatedFat 1.9, Cholesterol 66.5, Sodium 536.8, Carbohydrate 10, Fiber 0.7, Sugar 1.8, Protein 29.8
SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE
Steps:
- Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
- In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.
- Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes.
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