This is an anemic looking picture. Sorry. I only had time for a quick, non-artistic shot before putting it on the table. Also, my scallops had been previously frozen, so there was a lot of extra liquid when cooking; they were taking forever to brown and I finally gave up. However, this was a lovely tasting dish. It was very rich. Between the richness of the sea scallops and the creamy mustard sauce, my husband and I didn’t need much before we were satisfied. The original recipe called for bay scallops, but I had sea scallops on hand and used those. I think I might have preferred the smaller bay scallops, but the sea scallops were quite nice.
PAN-FRIED SCALLOPS WITH MUSTARD GLAZE
2 TBS unsalted butter
1.5 lbs. fresh scallops
1/2 cup white wine vinegar
1/2 cup heavy cream
2 TBS Dijon mustard
salt and pepper to taste
1. Melt butter in large skillet over medium-high heat. Add scallops and sauté until opaque (turning halfway through cook time if using sea scallops). Remove with slotted spoon and place on warm plate.
2. Add vinegar to skillet and cook over high heat until reduced to about 2 TBS. Add cream and any scallop juices from the plate. Cook over medium heat until sauce is reduced and thick enough to coat the back of spoon, about 5 to 7 minutes. Swirl in mustard and season with salt and pepper.
3. Return scallops to skillet and stir to coat. Serve at once.