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    You are in: Home / Recipes / Scallops Dijon Recipe
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    Scallops Dijon

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • 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!

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    • 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.

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    • 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.

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    • on November 10, 2006

      i LOVE these scallops! That mustard cream sauce really gave nice flavor without "over-saucing" the scallops. These are very easy to make and very company-worthy. I'll be making my scallops this way often. Thanx for sharing!

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    • on April 30, 2005

      This is very good! Prepared as posted..sooo easy. This mustard, sherry and cream sauce tastes divine on scallops. I served this with derf's Another Wonderful Potato Salad (with Leeks)..a lovely springtime meal.

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    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
    13%
    Total Fat 4.7 g
    7%
    Saturated Fat 1.9 g
    9%
    Cholesterol 66.5 mg
    22%
    Sodium 536.8 mg
    22%
    Total Carbohydrate 10.0 g
    3%
    Dietary Fiber 0.7 g
    2%
    Sugars 1.8 g
    7%
    Protein 29.7 g
    59%

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