Ingredients
-
3/4
-
-
1/4
-
3
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Scallops Dijon, I found this in our local paper years ago It is very easy to put together and can easily be doubled or tripled It would make a nice first course or, coupled with some pasta or rice, a nice and light dinner , I have found that cooking scallops at home is hit or miss This recipe definately brought my cooking-confidence up though! I didn’t have heavy cream so used plain greek yogurt wonderful!, The taste was over powering, scallops are a very light seafood and to me the mustard took all flavor away from the scallop Sorry but I didn’t care to much for this one
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Steps
|
1
Done
|
Rinse, Drain and Pat Dry Scallops. |
|
2
Done
|
Spray a Non-Stick Skillet With Cooking Spray and Heat Over Medium Heat. |
|
3
Done
|
Add Scallops and Saute 1 Minute. |
|
4
Done
|
Transfer Scallops to a Dish. |
|
5
Done
|
Add Sherry to Skillet and Cook 30 Seconds to Reduce Liquid. |
|
6
Done
|
Stir in Mustard and Cream. |
|
7
Done
|
Return Scallops to Skillet. |
|
8
Done
|
Cook Until Scallops Are Heated Through, About 30 Seconds. |
|
9
Done
|
Season With Salt& Pepper to Taste. |
