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 / Scallops Dijon Recipe
    Lost? Site Map

    Scallops Dijon

    Scallops Dijon. Photo by *Parsley*

    1/1 Photo of Scallops Dijon

    Total Time:

    Prep Time:

    Cook Time:

    3 mins

    1 min

    2 mins

    Normaone's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


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

    Browse Our Top Lunch/Snacks Recipes

    Ratings & Reviews:

    • on October 15, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 31, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 16, 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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Scallops Dijon

    Serving Size: 1 (230 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 315.1
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 1.9 g
    Cholesterol 66.5 mg
    Sodium 536.8 mg
    Total Carbohydrate 10.0 g
    Dietary Fiber 0.7 g
    Sugars 1.8 g
    Protein 29.7 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites