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Scallops with Mustard Cream Sauce and Cilantro Recipe

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This recipe for Scallops with Mustard Cream Sauce and Cilantro is from The Cini Family Cookbook Project, 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:  
1/2 c. chicken broth
1/3 c. heavy cream
1 t. Dijon mustard
1 ans 1/4 lbs. sea scallops
2 T. all purpose flour ( or a little more)
1 T. olive oil
2 T. finely chopped fresh cilantro
Salt and pepper to taste

Pasta ( like linguine) to serve the dish over
Directions:
Directions:
In a small bowl, whisk the broth, cream and mustard and set aside. Pat the scallops dry with paper towels., cutting them in half if they are large. Put the flour in a plastic bag and toss the scallops in the bag to lightly coat. Heat the oil over medium heat in a large, heavy skillet. Add the scallops in a single layer and cook for three minutes without turning ( or until golden brown). Turn and cook an additional three minutes until cooked through. Transfer scallops to a plate. Add cream mixture to the skillet on high heat, stirring to remove any brown bits on the bottom, until the cream is slightly thickened., about 2-3 minutes. Return the scallops to the skillet and sprinkle with cilantro, salt and pepper. Continue to cook and turn with a large spoon until the scallops are hot and the sauce is creamy.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20-30 minutes
Personal Notes:
Personal Notes:
We usually serve this over linguine and make dinner out of it!

 

 

 

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