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!
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.
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.
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!
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.