Scallops Dijon

"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."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
3mins
Ingredients:
6
Serves:
2
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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.
     
  3. 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.
     
  4. 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!
     
  5. 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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