Ingredients

How to make it

  • Rinse scallops and pat dry. Season with salt and pepper.
  • In a non-stick skillet, heat oil over moderately high heat and saute scallops 1-2 minutes per side (depending on size) or until golden and almost cooked through. Transfer scallops to a plate.
  • In the oil remaining in the skillet cook shallot over moderate heat, stirring until softened. Add wine and bring to boil, scraping up any brown bits, for about a minute.
  • Stir in water and mustard and simmer until reduced to about 1/3 cup. Add butter and swirl skillet until butter is just incorporated into sauce. Season with pepper. to taste. Add your scallops back into the skillet to re-heat for just a moment.
  • Divide and place scallops on two appetizer plates and spoon sauce over them. Garnish with chopped green onions. Serve and enjoy!

Reviews & Comments 11

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  • Good4U 1 month ago
    Review in IMI
    Chuckiebs
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  • doreenfish 3 years ago
    Looks awesome....must try...silly question here....where do u go to rate???
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  • efitobx 3 years ago
    KISS, Keep It Simple, Smart! Great post and pic.
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  • gourmetana 3 years ago
    Amazing recipe! Sounds incredible!
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    " It was excellent "
    lilliancooks ate it and said...
    Ooops...here is my rating!
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    " It was excellent "
    lilliancooks ate it and said...
    I made this tonight and it was very good! I doubled everything in the recipe except the water. I loved the Dijon mustard sauce...we soaked up the extra sauce with slice bread! Well, we couldn't let it go to waste! I added my photo to the collection! =)
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  • pleclare 3 years ago
    Delish!
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  • elgourmand 3 years ago
    If I double the recipe there may be some left for the guest, maybe not. Great post. RJ
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    " It was excellent "
    keni ate it and said...
    Hey Chuckie! :) Made these tonight, already because I found some lovely scallops and we were having some other appetizer type recipes to create a dinner. So, these were wonderful with the crab bruschetta and some asparagus spears. I might have sauteed my shallot a bit longer than intended, and I used clam juice instead of water, but it was a really nice scallop recipe. Needless to say, none left. Thanks for a nice and simple way to serve these gems! :)
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    " It was excellent "
    lilliancooks ate it and said...
    NICE!!!!

    Can this recipe be quadrupled, because I know I can eat, at least, that many of these!
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  • sparow64 3 years ago
    YUM! I would be putty in your hands, too.....
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    " It was excellent "
    keni ate it and said...
    These look and sound fantastic! Going on the list, thanks, Chuckieb! :)
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  • kimmer 3 years ago
    Looks and sounds delightful!
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