Sauteed Sea Scallops with Mustard Sauce Recipe

Sauteed Sea Scallops with Mustard Sauce Recipe

  • 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
  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.