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Sauteed Scallops W/Triple Mustard Sauce




Source of Recipe


internet


Recipe Introduction


Skopelos on the Bay, Pensacola, FL
Gus Silivos, Chef


List of Ingredients




• 8-10 medium scallops
• 1 1/2 Tbsp. olive oil
• 1 tsp. shallots, minced
• 2 oz. white wine
• 2-3 oz. heavy cream
• 1/2 tsp. Dijon mustard
• 1/2 tsp. whole grain mustard
• 1/4 tsp. dry mustard
• 1 Tbsp. unsalted butter
• Salt and pepper to taste
• Green onion, cut diagonally for garnish



Recipe



Pat scallops dry and season with salt and pepper. Heat non-stick pan over medium high gas heat and add oil. Sauté scallops until golden brown and cooked through for 2-3 minutes. Transfer to plate and keep warm. Add shallots. Add wine and reduce liquid until 1 tsp. Add cream, reduce by half. Add mustards. Finish with butter. Place sauce on plate. Top with scallops and garnish with green onions.
Serves 2-3