Sauteed Scallops with Mustard

READY IN: 18mins
Derf
Recipe by Tebo

Quick, easy and tasty. Can be used as an appetizer for 6 to 12 or a starter course for 6 or a meal for 2. Recipe says 4. Try this with a good spicy gewurztiaminer (what a mouthful just to say it) wine. Excellent.

Top Review by Derf

WOW!!! Tebo, Better late than never, couldn't do on the cookathon dates, so we did them for dinner tonight, sooo glad we did them for dinner rather than appetizers!! We would have had to share!! The two of us devoured them, they were marvelous, we used fresh spinach, real whipping cream and Grey Poupon Dijon mustard. And the 1/2 teaspoon of curry powder was just the right amount, it didn't overpower the scallops. (We even sopped up the wonderful juice with some French loaf chunks!!) Delisious with Liebfraumulch white wine. This one will certainly be going in my hard copy!! Can hardly wait for the holidays to make them again for company.Thank-you for sharing the best!! — posted Nov 12, 2002UPDATE: Tebo these are our favourite way to do scallops!! so delicious, did them this time with baby scallops, couldn't find any of the nice big ones, they were very very good but have to admit we do like it better with the big scallops!! Suburb as a part of our seafood supper, thanks!!!

Ingredients Nutrition

  • 12 big scallops
  • 2 tablespoons olive oil
  • 6 tablespoons whipping cream
  • 6 ounces spinach leaves (or use frozen, squeezed)
  • 1 tablespoon good quality mustard (not hot dog mustard)
  • 12 teaspoon curry powder
  • salt and pepper

Directions

  1. Heat oil in skillet.
  2. Cook scallops 2 minutes on each side.
  3. Remove and keep warm.
  4. Saute spinach 1 minute and season to taste.
  5. Add cream, mustard and curry.
  6. Cook 2 minutes.
  7. Add scallops to warm.
  8. Serve in a soup bowl.

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