Sauteed Scallops with with Lemon-Mustard Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve atop mashed potatoes or, for a nice twist, on a piece of toasted garlic bread. Ingredients:
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 |
Directions:
1. 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.
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