Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 12 ounces large sea scallops

  3. 2 tsp. vegetable oil

  4. 1/4 cup dry sherry

  5. 3 tbsp. coarse grain Dijon mustard

  6. 1 tbsp. heavy whipping cream

  7. 1/4 tsp. salt

  8. 1/4 tsp. pepper

Instructions Jump to Ingredients ↑

  1. Rinse scallops and pat dry. Heat oil in a large skillet over medium heat. Add scallops and cook 30 seconds per side. Transfer scallops to a plate. Add sherry to the skillet and boil 30 seconds. Stir in mustard and cream. Return scallops to the skillet and season with salt and pepper. Cook scallops about 30 seconds until heated through. Divide scallops and sauce between plates and serve immediately.


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