Scallops: Scallops Dijon
Source of Recipe
Dinner in Minutes, Miami Herald, 8/31/95
List of Ingredients
Vegetable oil spray
3/4 lb Scallops
1/4 c Dry sherry
3 tb Coarse-grain mustard
1 tb Heavy cream
Salt and pepper Recipe
Rinse, drain and pat dry scallops. Spray a nonstick skillet wqith vegetable oil and heat over medium heat. Add scallops and saute 1 minute. Transfer scallops to a dish. Add sherry to skillet and cook to reduce liquid for 30 seconds. Stir in mustard. Add cream and return scallops to skillet to warm through, about 30 seconds. Season to taste with salt and pepper.
Serves 2.
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