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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. Saut� 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