Sauteed Scallops With With Lemon Mustard Sauce Best Recipes

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SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE

2004-08-20



Sauteed Sea Scallops with Mustard Sauce image

Categories     Mustard     Shellfish     Sauté     Quick & Easy     Scallop     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 9

Ingredients:

  • 3/4 pound sea scallops
  • 1 1/2 tablespoons olive oil
  • 1 large shallot, minced
  • 1/4 cup dry white wine
  • 1/3 cup water
  • 2 tablespoons Dijon mustard
  • 2 tablespoons cold unsalted butter, cut into bits
  • 2 scallion greens, cut diagonally into 1/4-inch slices (about 2 tablespoons)
  • Accompaniment: caraway rice cakes

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.

SAUTEED SCALLOPS WITH WITH LEMON-MUSTARD SAUCE

2004-08-20



Sauteed Scallops with with Lemon-Mustard Sauce image

Provided by Lisa Zwirn

Categories     Citrus     Mustard     Shellfish     Sauté     Cocktail Party     Dinner     Lemon     Seafood     Scallop     Fall     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients:

  • 1 pound sea scallops, patted dry
  • All purpose flour
  • 1 tablespoon olive oil
  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 teaspoon Dijon mustard

Steps:

  • Sprinkle scallops with salt and pepper; dust with flour. Heat oil in large skillet over high heat. Add scallops; sauté until brown and just cooked through, about 3 minutes per side. Remove skillet from heat. Using tongs, transfer scallops to platter. Add butter, lemon juice, 2 tablespoons water and mustard to skillet and scrape up browned bits. Place skillet over medium-low heat. Whisk until sauce simmers and thickens, about 2 minutes. Season sauce with salt and pepper; spoon over scallops.

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