Sauteed Scallops With Mustard Recipes

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SAUTEED SCALLOPS WITH MUSTARD



Sauteed Scallops with Mustard image

Quick, easy and tasty. Can be used as an appetizer for 6 to 12 or a starter course for 6 or a meal for 2. Recipe says 4. Try this with a good spicy gewurztiaminer (what a mouthful just to say it) wine. Excellent.

Provided by Tebo3759

Categories     Lunch/Snacks

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

12 big scallops
2 tablespoons olive oil
6 tablespoons whipping cream
6 ounces spinach leaves (or use frozen, squeezed)
1 tablespoon good quality mustard (not hot dog mustard)
1/2 teaspoon curry powder
salt and pepper

Steps:

  • Heat oil in skillet.
  • Cook scallops 2 minutes on each side.
  • Remove and keep warm.
  • Saute spinach 1 minute and season to taste.
  • Add cream, mustard and curry.
  • Cook 2 minutes.
  • Add scallops to warm.
  • Serve in a soup bowl.

Nutrition Facts : Calories 190, Fat 15.7, SaturatedFat 6.2, Cholesterol 45.7, Sodium 156.9, Carbohydrate 3.7, Fiber 1.1, Sugar 0.3, Protein 9.4

SAUTEED SCALLOPS WITH WITH LEMON-MUSTARD SAUCE



Sauteed Scallops with with Lemon-Mustard Sauce image

Provided by Lisa Zwirn

Categories     Citrus     Mustard     Shellfish     Sauté     Cocktail Party     Dinner     Lemon     Seafood     Scallop     Fall     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

1 pound sea scallops, patted dry
All purpose flour
1 tablespoon olive oil
2 tablespoons (1/4 stick) butter
2 tablespoons fresh lemon juice
2 tablespoons water
1 teaspoon Dijon mustard

Steps:

  • Sprinkle scallops with salt and pepper; dust with flour. Heat oil in large skillet over high heat. Add scallops; sauté until brown and just cooked through, about 3 minutes per side. Remove skillet from heat. Using tongs, transfer scallops to platter. Add butter, lemon juice, 2 tablespoons water and mustard to skillet and scrape up browned bits. Place skillet over medium-low heat. Whisk until sauce simmers and thickens, about 2 minutes. Season sauce with salt and pepper; spoon over scallops.

TAYLOR BAY SCALLOPS WITH UNI AND MUSTARD OIL



Taylor Bay Scallops with Uni and Mustard Oil image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 11

5 small scallops, cleaned by fishmonger (retain shells for serving)
1 uni (sea urchin), cleaned by fishmonger
1/2 ounce seaweed, ognori, rinsed free of salt
1 teaspoon mustard oil, at room temperature
Pinch black mustard seed, freshly ground
1/2 tomato, overripe
1/4 teaspoon mirin, at room temperature
Pinch cayenne pepper, to taste
Coarse sea salt, to taste
Freshly ground pepper
Crushed ice (for presentation)

Steps:

  • To make tomato water, pulse overripe tomato with coarse sea salt in a food processor. Suspend in cheesecloth and set in strainer overnight allowing liquid to drop into a large bowl. Pass liquid through a coffee filter to remove all solids and season with mirin and cayenne, coarse sea salt and freshly ground pepper.
  • Arrange one scallop and one piece of uni in each well-rinsed scallop shell. Pour tomato water over scallop and uni and drizzle several droplets of mustard oil over top. Garnish with crushed black mustard seed.
  • Place seaweed on bed of crushed ice on small serving plate. Arrange five scallop shells in a circle on seaweed bed and serve immediately.
  • Increase quantities to create additional servings.

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.

ROASTED SALMON WITH SCALLOPS AND MUSTARD BUTTER



Roasted Salmon with Scallops and Mustard Butter image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 7

2 pounds salmon middle cut, boned, or fillets
6 ounces butter
8 scallops, without roe
3 generous teaspoons wholegrain mustard
4 level teaspoons dried dill wood, or 2 teaspoons each of dried and fresh dill
Salt and freshly ground pepper
10 ounces fresh spinach or rocket (arugula)

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the salmon piece or fillets skin-side up in a shallow ovenproof dish. Cook in the oven for 15 minutes.
  • Meanwhile gently melt the butter in a small saucepan. Remove from the heat and stir in the mustard and dill. Season to taste. Remove the salmon from the oven and arrange the scallops round it, baste with the mustard sauce.
  • Return to the oven for a further 5 minutes. Slice the salmon quite thickly and serve on top of the spinach rocket and spoon over the mustard butter.

THE REALTOR'S SAUTEED SCALLOPS WITH LEMON-MUSTARD SAUCE



The Realtor's Sauteed Scallops With Lemon-Mustard Sauce image

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.

Provided by Realtor by day

Categories     Very Low Carbs

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

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)

Steps:

  • Sprinkle scallops with salt and pepper, dust with flower.
  • Heat oil in large skillet over med-high heat. Add scallops, saute until browned and just cooked through, about 3 minutes per side.
  • Remove skillet from heat. Using tongs, transfer scallops to a platter.
  • 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.
  • To serve place scallops on top of garlic bread slices and drizzle the sauce over top.

Nutrition Facts : Calories 161.7, Fat 9.8, SaturatedFat 4.3, Cholesterol 42.5, Sodium 510.9, Carbohydrate 4.2, Fiber 0.1, Sugar 0.2, Protein 13.8

SAUTEED SCALLOPS



Sauteed Scallops image

A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving.

Provided by Pati

Categories     Seafood     Shellfish     Scallops

Time 10m

Yield 2

Number Of Ingredients 4

¼ cup butter
2 cloves crushed garlic
2 sprigs fresh rosemary
1 pound scallops

Steps:

  • In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

Nutrition Facts : Calories 408.6 calories, Carbohydrate 6.5 g, Cholesterol 135.9 mg, Fat 24.8 g, Fiber 0.2 g, Protein 38.5 g, SaturatedFat 14.8 g, Sodium 529.6 mg

SAUTéED SCALLOPS



Sautéed Scallops image

Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.

Provided by Sam Sifton

Categories     seafood, main course

Time 10m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons unsalted butter
1 pound sea scallops, patted dry
Kosher salt, to taste
1 tablespoon dry white vermouth or white wine
1 tablespoon finely chopped parsley, for garnish

Steps:

  • Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
  • Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 0 grams, TransFat 0 grams

SPECIAL SCALLOP SALAD



Special Scallop Salad image

What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. -Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

12 sea scallops (about 1-1/2 pounds)
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil, divided
1 tablespoon fresh minced chives
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons minced fresh tarragon
2 teaspoons honey
1 teaspoon Dijon mustard
1 package (5 ounces) spring mix salad greens
1 cup shredded carrots
1/2 cup chopped tomato

Steps:

  • Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.

Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 821mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

SAUTEED MUSHROOMS AND SCALLOPS



Sauteed Mushrooms and Scallops image

I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!

Provided by Evelyn Chartres

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 3

Number Of Ingredients 7

2 tablespoons butter
1 (10 ounce) can sliced mushrooms, drained
¼ teaspoon ground cumin
⅛ teaspoon ground black pepper
1 small onion, finely chopped
2 cloves garlic, minced
9 ounces bay scallops

Steps:

  • Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
  • Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 11.7 g, Cholesterol 70.9 mg, Fat 8.8 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 4.9 g, Sodium 698.9 mg, Sugar 2.9 g

SAUTéED SCALLOPS WITH MUSHROOMS & SPINACH SAUCE



Sautéed scallops with mushrooms & spinach sauce image

A quick, impressive dish that's easy to prepare and cook, creating stacks of flavour within minutes

Provided by Gary Rhodes

Categories     Dinner, Side dish, Starter

Time 15m

Number Of Ingredients 6

3 big knobs of butter
100g mushroom , sliced (button, chestnut or cleaned wild)
100g spinach , stems trimmed and washed
2 tsp groundnut oil
6 good-sized scallops , shelled and cleaned (with or without corals)
nutmeg , for grating

Steps:

  • Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don't discard them). Keep warm to one side.
  • Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
  • While sautéing the scallops, return the saved spinach juices to the pan the spinach and mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt and pepper and a grating of nutmeg.
  • Now finish in style: Arrange spinach and mushrooms on plates or in bowls, sit the scallops on top, then spoon the nutmeg spinach sauce around.

Nutrition Facts : Calories 264 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.59 milligram of sodium

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