The Realtor's Sauteed Scallops With Lemon-Mustard Sauce |
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Prep Time: 2 Minutes Cook Time: 8 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I serve these delicious little gems on top of big crusty slices of garlic bread... YUM! It's supposed to serve 4 as a main dish but my DH and I finish this off ourselves. As an appetizer, it will serve 8. If you like my idea for serving, be sure to pick up a big loaf of Italian bread to make the garlic bread (it's not in the ingredient list). I found this in a magazine some time ago. Ingredients:
1 lb sea scallops, patted dry |
1 tablespoon olive oil |
2 tablespoons butter |
2 tablespoons fresh lemon juice |
2 tablespoons water |
1 teaspoon dijon mustard (you can use 2 tsp if you like this flavor alot- but it's meant to be subtle) |
Directions:
1. Sprinkle scallops with salt and pepper, dust with flower.
2. Heat oil in large skillet over med-high heat. Add scallops, saute until browned and just cooked through, about 3 minutes per side.
3. Remove skillet from heat. Using tongs, transfer scallops to a platter.
4. Add butter, lemon juice, water, and mustard to skillet and scrape up browned bits from bottom of pan. Place skillet over medium-low heat and whisk until sauce simmers and thickens, about 2 minutes. Season sauce with salt and pepper.
5. To serve place scallops on top of garlic bread slices and drizzle the sauce over top.
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