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Seared Sea Scallops with Mustard Sauce Recipe

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This recipe for Seared Sea Scallops with Mustard Sauce is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb sea scallops
1 1/2 Tbsp olive oil
1 large shallot, minced
1/4 cup dry white wine
1/3 cup water
2 Tbsp Dijon mustard
2 Tbsp cold unsalted butter, cut into bits
2 scallion greens, cut diagonally into 1/4-inch slices (about 2 Tbsp)
Salt and pepper to taste
Directions:
Directions:
Scallops - Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10 - 12 inch non-stick skillet, heat oil over moderately high heat until hot but not smoking. Saute scallops 1 - 2 minutes each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
Sauce - In oil remaining in skillet, cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season with salt and pepper.
Spoon sauce onto 2 plates. Top sauce with scallops and sprinkle with scallion.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
We do a surf and turf with beef tenderloin. See other section for beef recipe.

 

 

 

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