SCALLOPS DIJON
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
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
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
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
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
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
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
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
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
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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