Sauteed scallops with lemon-mustard sauce

1 servings

Ingredients

Quantity Ingredient
1 pounds Sea scallops; patted dry
All purpose flour
1 tablespoon Olive oil
2 tablespoons Butter; (1/4 stick)
2 tablespoons Fresh lemon juice
2 tablespoons Water
1 teaspoon Dijon mustard

Directions

Sprinkle scallops with salt and pepper; dust with flour. Heat oil in large skillet over high heat. Add scallops; saute 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.

Makes 4 servings.

Bon Appetit November 1999

Converted by MC_Buster.

Per serving: 734 Calories (kcal); 40g Total Fat; (49% calories from fat); 76g Protein; 13g Carbohydrate; 212mg Cholesterol; 1029mg Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 0 Vegetable; 0 Fruit; 7½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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