Wednesday, December 02, 2009

Sauteed Scallops in a Mustard-Dill Sauce: A mistake that turned out pretty awesome

Once upon a time, I was planning a meal for Rick and I. It was early on in our relationship, and I wanted to make him another delicious dish. I knew that I wanted to do something with scallops, and I accidentally had two different recipes in mind when I was gathering my ingredients at Publix that day. When I got home, I realized what I had done, but I decided to go out on my own and made this. In the end, it turned out to be one of Rick's favorites.

You can serve it over pasta or alone. Chicken can also be used instead of scallops if you don't like them, but of course, cooking time for it will be different.


1 1/2 tablespons extra virgin olive oil
1 tablespoon fresh dill (chopped) + 2 sprigs for garnish
Juice of 1/2 lemon
1 large garlic clove (minced)
1 large shallot (minced)
3/4 cup white wine
1 lbs sea scallops (dried off, remove tough muscle if necessary, salt and pepper to taste)
2 tablespoons Dijon mustard


-Heat the oil on med-high (don't smoke the oil) in a large skillet
-Saute scallops until golden brown on both sides. Remove scallops and place on a plate and loosely cover with aluminum foil to keep warm
-Reduce heat to med-low and add garlic and shallot to the skillet. Saute for around 1 minute.
-Add 1/2 cup of wine and reduce by half
-Add lemon juice, rest of wine, mustard, and dill. Stir together and reduce a little bit more. Be sure not to bring it to a rapid boil.
-Combine scallops and sauce either on plates or over pasta of your choice.

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