Sauteed Sea Scallops with Mustard Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes.
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