Total Time
Prep 1 min
Cook 2 mins

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.

Ingredients Nutrition


  1. Rinse, drain and pat dry scallops.
  2. Spray a non-stick skillet with cooking spray and heat over medium heat.
  3. Add scallops and saute 1 minute.
  4. Transfer scallops to a dish.
  5. Add sherry to skillet and cook 30 seconds to reduce liquid.
  6. Stir in mustard and cream.
  7. Return scallops to skillet.
  8. Cook until scallops are heated through, about 30 seconds.
  9. Season with salt& pepper to taste.
Most Helpful

I have found that cooking scallops at home is hit or miss. This recipe definately brought my cooking-confidence up though! I didn't have heavy cream so I used plain greek yogurt...wonderful!

DaniRoze October 15, 2008

The taste was over powering, scallops are a very light seafood and to me the mustard took all flavor away from the scallop. Sorry but I didn't care to much for this one.

joshanjill December 31, 2007

This was delicious ! I had frozen scallops, 10-14 per pound -- so they must have been larger than described, since "30 seconds" twice would never have cooked them !! DH and I each had 4, which was a perfect portion. I think the 4 -5 minutes total cooking time would cover this size. Thanks, Norma - great recipe.

NurseJaney July 16, 2007