Sauteed Scallops with Mustard
Elevate your seafood dinner with this luxurious recipe for Sautéed Scallops with Mustard. Tender, golden-seared sea scallops are paired with a rich, velvety mustard cream sauce made from a tantalizing blend of Dijon mustard, white wine, and heavy cream. The dish is elegantly balanced with the subtle sweetness of shallots and a pop of freshness from chopped parsley and zesty lemon wedges. Perfect for a quick yet sophisticated meal, this dish comes together in just 25 minutes, making it ideal for both weeknight indulgence and special occasions. Serve it alongside crusty bread or over a bed of rice to soak up every drop of the luscious sauce—this is seafood dining at its finest!
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Recipe Information
Ingredients
- 1 pound sea scallops
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small shallot
- 0.25 cup white wine
- 0.25 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh parsley
- 4 pieces lemon wedges
Instructions
Pat the scallops dry with paper towels and season them on both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add the unsalted butter and olive oil. Swirl the pan to combine.
Once the butter starts to foam, carefully add the scallops to the pan in a single layer. Do not overcrowd the pan.
Cook the scallops for 2-3 minutes on the first side without moving them, until a golden crust forms. Flip the scallops and cook for another 2 minutes on the other side. Remove the scallops from the pan and set aside.
Reduce the heat to medium and add the finely chopped shallot to the pan. Cook for 1-2 minutes, stirring frequently, until softened.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 1-2 minutes, reducing slightly.
Stir in the heavy cream and Dijon mustard, whisking to create a creamy sauce. Simmer for about 2-3 minutes until the sauce thickens slightly.
Return the scallops to the pan, spooning the sauce over them to coat. Cook for an additional 1-2 minutes to heat through.
Sprinkle the dish with freshly chopped parsley and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4469 mg | 194% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.4 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1676 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
