Sauteed Scallops with Mustard
photo by Derf2440
- Ready In:
- Heat oil in skillet.
- Cook scallops 2 minutes on each side.
- Remove and keep warm.
- Saute spinach 1 minute and season to taste.
- Add cream, mustard and curry.
- Cook 2 minutes.
- Add scallops to warm.
- Serve in a soup bowl.
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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!!!
We doubled this recipe to use as a main course for our family. It received mixed reviews. My husband liked it. The boys didn't like it. I thought it was OK, but needed some adjustments. I found the taste too pungent. We will try it again, but will reduce the curry and perhaps the mustard. We can always add more if desired.
RECIPE SUBMITTED BY
I am an early retired guy living in the beautiful Okanagn Valley in British Columbia. Most of all I enjoy retirement and living where I do. I travel as much as possible in the winter to as many varied hot places I can. Enjoy cooking and entertaining and being entertained!