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Ingredients
- 3/4 lb sea scallops, tough muscles removed
- Â Â Salt and pepper
- 1Â 1/2 Tbsp. extra virgin olive oil
- 1 lrg shallot, chopped
- 1/4 c. dry white wine
- 1/3 c. water
- 2 Tbsp. Dijon mustard
- 2 Tbsp. cool unsalted butter, cut into bits
- 2 x green onions (green part only), cut diagonally into 1/4 inch pcs (2 tbsp
Directions
- Pat scallops dry and season with salt and pepper. Heat oil in a 10- to 12 inch nonstick skillet over moderately high heat till warm but not smoking, then saute/fry scallops till golden brown and just cooked through, 1 to 2 1/2 min on each side, depending on size. Transfer scallops to a plate, cover loosely and keep hot.
- Cook shallot in oil remaining in skillet over moderate heat, stirring, till softened. Add in wine and boil, stirring and scraping up brown bits, 1 minute. Stir in water and mustard and simmer till reduced to about 1/4 c., about 2 to 3 min. Add in butter and swirl skillet, returning skillet to heat as necessary, till butter is just incorporated into sauce. Season with salt and pepper.
- Spoon sauce onto a small platter or possibly 2 plates. Top with scallops and sprinkle with green onions.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 585g | |
| Calories 760 | |
| Calories from Fat 415 | 55% |
| Total Fat 47.13g | 59% |
| Saturated Fat 17.74g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 173mg | 58% |
| Sodium 902mg | 38% |
| Potassium 1282mg | 37% |
| Total Carbs 13.36g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.41g | 1% |
| Protein 59.2g | 95% |
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