Sauteed Scallops With Dijon Mustard Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is my Husband's very favourite appetizer. Putty in my hands comes to mind. LOL. A nice showy appetizer for a special occasion. Enjoy! Ingredients:
8 sea scallops |
1 1/4 tbsp. olive oil |
1 large shallot, minced |
1/4 cup dry white wine (don't use cooking wine as it will be too salty!) |
1/3 cup water |
2 tbsp. dijon mustard |
2 tbsp. cold unsalted butter, cut into bits |
fresh ground pepper |
2 green onion tops, sliced into fine bits |
Directions:
1. Rinse scallops and pat dry. Season with salt and pepper.
2. In a non-stick skillet, heat oil over moderately high heat and saute scallops 1-2 minutes per side (depending on size) or until golden and almost cooked through. Transfer scallops to a plate.
3. In the oil remaining in the skillet cook shallot over moderate heat, stirring until softened. Add wine and bring to boil, scraping up any brown bits, for about a minute.
4. Stir in water and mustard and simmer until reduced to about 1/3 cup. Add butter and swirl skillet until butter is just incorporated into sauce. Season with pepper. to taste. Add your scallops back into the skillet to re-heat for just a moment.
5. Divide and place scallops on two appetizer plates and spoon sauce over them. Garnish with chopped green onions. Serve and enjoy!
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