Sauteed Sea Scallops With Mustard Sauce

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.

Recipe From cooking.nytimes.com

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
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Calories158
UnsaturatedFat3 grams
Carbohydrate4 grams
Fat9 grams
Protein14 grams
SaturatedFat6 grams
Sodium446 milligrams
Sugar0 grams
TransFat0 grams

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.

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.

Recipe From allrecipes.com

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
Calories408.6 calories
Carbohydrate6.5 g
Cholesterol135.9 mg
Fat24.8 g
Fiber0.2 g
Protein38.5 g
SaturatedFat14.8 g
Sodium529.6 mg

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.

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.

Recipe From food.com

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)
Calories161.7
Fat9.8
SaturatedFat4.3
Cholesterol42.5
Sodium510.9
Carbohydrate4.2
Fiber0.1
Sugar0.2
Protein13.8

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.

SAUTEED SCALLOPS WITH WITH LEMON-MUSTARD SAUCE



Sauteed Scallops with with Lemon-Mustard Sauce image

Recipe From epicurious.com

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.

SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE



Sauteed Sea Scallops with Mustard Sauce image

Recipe From epicurious.com

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

Recipe From foodnetwork.com

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.

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