Scallopsdijon Recipes

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SCALLOPS DIJON



Scallops Dijon image

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.

Provided by Normaone

Categories     Lunch/Snacks

Time 3m

Yield 2 serving(s)

Number Of Ingredients 6

3/4 lb scallops
cooking spray
1/4 cup dry sherry
3 tablespoons coarse grained Dijon mustard
1 tablespoon heavy cream
salt and pepper

Steps:

  • 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.

Nutrition Facts : Calories 315.1, Fat 4.8, SaturatedFat 1.9, Cholesterol 66.5, Sodium 536.8, Carbohydrate 10, Fiber 0.7, Sugar 1.8, Protein 29.8

SEARED SCALLOPS



Seared Scallops image

For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.

Provided by Alton Brown

Categories     main-dish

Time 8m

Yield 4 servings

Number Of Ingredients 5

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  • Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE



Sauteed Sea Scallops with Mustard Sauce image

Categories     Mustard     Shellfish     Sauté     Quick & Easy     Scallop     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 9

3/4 pound sea scallops
1 1/2 tablespoons olive oil
1 large shallot, minced
1/4 cup dry white wine
1/3 cup water
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter, cut into bits
2 scallion greens, cut diagonally into 1/4-inch slices (about 2 tablespoons)
Accompaniment: caraway rice cakes

Steps:

  • Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
  • 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 sauce with salt and pepper.
  • Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes.

SCALLOPS DIJONAISE



Scallops Dijonaise image

A scrumptious seafood dish, great for an elegant or romantic meal. I love scallops and this is one of my favorite ways to eat them!

Provided by Dawn399

Categories     Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb sea scallops
2 -3 green onions (chopped)
2 -3 tablespoons flour
2 tablespoons butter
1 tablespoon freshly chopped parsley
1/2 teaspoon seasoning salt
1 tablespoon Dijon mustard
1/2 cup alfredo sauce
1/4 cup dry white wine
6 slices deli sliced provolone cheese
2 cups cooked rice

Steps:

  • In a small mixing bowl combine parsley and chopped green onions; set aside.
  • In a large ziplock bag, mix flour and seasoned salt.
  • Drain any excess liquid from scallops and place in bag and shake to coat.
  • Heat Butter in a medium sauce pan and sauté scallops until lightly browned and evenly cooked.
  • Add green onion and parsley mixture, as well as mustard, Alfredo sauce, and wine.
  • Cook over medium heat and simmer for 5 minutes.
  • Arrange cheese slices over scallops and cover.
  • Cook on low about 2-3 minutes until cheese is melted.
  • Serve over rice.

SCALLOPS WITH SUN-DRIED TOMATOES



Scallops with Sun-Dried Tomatoes image

A half-hour is all you need for this delightful stir-fry from Jennifer Warzynak. The Erie, Pennsylvania cook combines scallops with broccoli, pasta and sun-dried tomatoes for the main course, and a hint of lime juice makes it a natural addition to summer menus. "It's a great, healthy way to fix scallops," she promises.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

6 ounces uncooked penne pasta
1/4 cup chopped sun-dried tomatoes (not packed in oil)
3/4 cup hot water
4 cups fresh broccoli florets
1/2 cup reduced-sodium chicken broth
3 garlic cloves, minced
2 tablespoons olive oil
1 pound bay scallops
1 teaspoon lime juice
1 teaspoon minced fresh basil
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, combine sun-dried tomatoes and hot water. Let stand for 5 minutes; drain and set aside. , Place broccoli and broth in a microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until broccoli is crisp-tender; set aside. , In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add scallops; cook for 2 minutes. Stir in the lime juice, basil, salt, and reserved tomatoes and broccoli mixture; cook 2-3 minutes longer or until scallops are firm and opaque. , Drain the pasta; stir into scallop mixture and heat through. Sprinkle with cheese.

Nutrition Facts : Calories 367 calories, Fat 10g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 585mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

SHRIMP AND SCALLOPS DIJON



SHRIMP AND SCALLOPS DIJON image

Categories     Shellfish

Yield 9 servings

Number Of Ingredients 14

2 T lemon juice
1/2 cup plus 1 T dry white wine
1/2 lb uncooked shrimp, peeled and deveined
1/2 lb uncooked scallops
2 whole eggs
2 egg yolks
Flour for coating
1 clove garlic, minced
4 T butter
salt and white pepper
1/2 cup green onions, sliced
1/3 cup Dijon mustard
3/4 cup heavy cream
4 T fresh parsley, finely chopped

Steps:

  • In a small bow, combine the lemon juice and 1 T wine Toss with the shrimp and scallops; cover with plastic wrap and refrigerate for one to two hours. Drain and pat dry with towels. Beat the whole eggs and the yolks together Dip the shrimp and scallops in the flour to coat; dip into the beaten eggs. Saute the garlic in the butter in a large skillet for about 1 minute. Add the seafood and saute until golden brown. Season with salt and white pepper Transfer seafood to a platter; keep warm Add teh 1/2 cup wine to the skillet; stir over high heat to deglaze the pan Stir in the onions, mustard and cream; season with salt and white pepper to taste. Cook until the sauce is reduced to about a third. Spoon the thickened sauce over teh seafood. Garhish with a sprinkle of the parsley

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