Scallops Dijonaise
Elevate your dinner table with the elegant and flavorful Scallops Dijonaise, a quick and easy dish that brings restaurant-quality results to your kitchen. Tender sea scallops are perfectly seared to golden perfection, then paired with a creamy Dijon mustard sauce infused with dry white wine, fragrant shallots, and garlic. A splash of lemon juice and a sprinkle of fresh parsley brighten the rich, velvety sauce, making it the perfect match for the delicate sweetness of the scallops. Ready in just 30 minutes, this sophisticated recipe is ideal for a special occasion or an indulgent weeknight dinner. Serve it with crusty bread, fluffy rice, or steamed vegetables to soak up every last drop of the luxurious sauce. Whether you’re hosting or treating yourself, Scallops Dijonaise is sure to impress!
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Recipe Information
Ingredients
- 1 pound sea scallops
- 2 tablespoons butter
- 1 tablespoon olive oil
- 0.5 cup dry white wine
- 0.5 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 small, finely chopped shallot
- 2 cloves, minced garlic
- 1 tablespoon lemon juice
- 2 tablespoons, finely chopped fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat in a large skillet.
Once the butter is melted and frothy, add the scallops in a single layer, making sure not to overcrowd the pan. Sear for 2-3 minutes on each side until they are golden brown and cooked through. Remove the scallops from the skillet and set them aside on a plate.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Stir in the finely chopped shallot and minced garlic, cooking for 1-2 minutes until softened and fragrant.
Deglaze the pan by adding the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Lower the heat and stir in the heavy cream and Dijon mustard, whisking until the mixture is smooth and well combined. Simmer the sauce for 3-4 minutes, allowing it to thicken slightly.
Stir in the lemon juice and half of the chopped parsley. Taste the sauce and adjust seasoning if necessary.
Return the cooked scallops to the skillet, spooning the sauce over them to reheat gently for 1-2 minutes.
Transfer the scallops to serving plates and garnish with the remaining parsley. Serve immediately, paired with crusty bread, rice, or steamed vegetables.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1361 mg | 59% | |
| Total Carbohydrate | 2.9 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 1.0 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 426 mg | 9% | |
*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.
