This is an attractive, flavorful dish, ideal as the first course for an elegant dinner. The scallions, which are cooked briefly in boiling water and served with a mustard sauce, are fantastic.
I adapted this recipe from Jacques Pepin. While I loved the presentation, and everyone at our dinner party seemed to enjoy it, I wasn't blown away by the mustard sauce. I think with these ingredients, the dish could have easily been a 5, but I'm giving it just 4 hearts. If you love scallops and dijon mustard, though, I'd highly recommend this based on how quick and easy it was to prepare and how beautifully it turned out.
- 4 bunches small scallions (6-8 scallions per bunch)
- 1 cup water
- 1/4 teaspoon salt
- 2 teaspoons cooking juices from scallions
- MUSTARD SAUCE
- 1 tablespoon Dijon-style mustard
- 1 tablespoon red wine vinegar
- 1/4 cup virgin olive oil
- 1 pound large scallops (about 12) washed
- 2 teaspoons virgin olive oil
- 1/4 teaspoon paprika
- Cut off and discard the root ends of the scallions and about 2 inches of the green ends, along with any damaged leaves. Wash the scallions thoroughly.
- Bring the water to a boil in a large stainless steel saucepan. Add the scallions, cover, and boil over high heat for about 5 minutes, until tender. Remove the scallions with tongs (reserving any remaining cooking juices), and place them on a tray to cool. When they are cool, cover them with plastic wrap, and refrigerate them until serving time.
- Mix the mustard sauce ingredients in a bowl with a spoon.
- When ready to serve, reheat the scallions for 30-45 seconds in a microwave with the remaining 2 tbsp of scallion cooking juice.
- Meanwhile, heat a large, heavy saute pan over high heat. Add the 2 tsp of olive oil to the pan. When pan is smoking, add the scallops leaving space in between them for turning. Cook for about 1 minute then turn and cook for 1 more minute on the other side.
- Remove he scallops from the pan directly onto 4 appetizer plates, putting 2-3 scallops in the center of each plate. Then carefully drape the scallions in a circle around the scallops, about 8 per plate. Give the mustard sauce a brisk stir and spoon it over the scallops and scallions. Then sprinkle the paprika on top and serve!
|Amount Per Serving||%DV|
|Serving Size 202g|
|Recipe makes 4 servings|
|Calories from Fat 152||61%|
|Total Fat 17.21g||22%|
|Saturated Fat 2.34g||9%|
|Trans Fat 0.0g|
|Total Carbs 3.73g||1%|
|Dietary Fiber 0.2g||1%|