Lime and Mustard Scallops
Source of Recipe
Sunday_Dinner@yahoogroups.com
1 pound medium size scallops fresh or frozen
1 tablespoon diced shallots
1/2 cup diced red bell pepper
1/3 cup white wine
1/2 cup chicken broth or stock
1 teaspoon dijon mustard
1 tablespoon lime juice
1/2 cup diced green onions
Salt and pepper to taste
In a large pan heat oil on high and sauté scallops until opaque.
Remove from heat and keep warm. Using the same pan, add
shallots and sauté for 3 minutes. Add bell peppers and saute
for about 3 more minutes. Add wine and deglaze the pan by
adding broth and simmer for 3 minutes. Add mustard and lime juice.
Combine very well and season to taste. Return scallops to the same pan
and warm up very quickly. Scallops can be overcooked very easily so
make sure that they're back in the pan for only 30-45 seconds.
4 servings
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