Dijon Scallops |
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| Ingredients: | ||||||||||||||||||||||||||
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2 teaspoons canola oil 3/4 pound scallops 1/2 cup dry sherry 2 tablespoons Dijon mustard 1 tablespoon heavy cream 2 tablespoons chopped chives Salt and freshly ground black pepper |
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| Preparation: | ||||||||||||||||||||||||||
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Heat oil in a medium-size non-stick skillet. Add scallops to pan and sauté 1 minute per side. Remove scallops to a dish. Add sherry to pan and simmer 30 seconds. Add mustard and cream to pan and mix well. Return scallops to pan for 30 seconds. Add salt and pepper to taste. Sprinkle chives on top. Serve scallops over rice and carrots. |
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