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Add a photoThis 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.
Ingredients
- 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
Directions
- 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!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 249 | |
| Calories from Fat 152 | 61% |
| Total Fat 17.21g | 22% |
| Saturated Fat 2.34g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 350mg | 15% |
| Potassium 388mg | 11% |
| Total Carbs 3.73g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.69g | 0% |
| Protein 19.18g | 31% |
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Reviews
October 18, 2011
Scallops are one of my favorites! Maybe next time add a drop or two of honey into the sauce...1 replyThis is a variation
Comments
October 21, 2011It looks very nice served like this. I will try it next time I make scallops and maybe saute the scallions and make a bearnaise sauce to go with it. Thanks, Margrit
October 21, 2011I absolutely LOVE scallops! This looks good, but I can see how you weren't too blown away by the mustard sauce. I'm not a huge fan of red wine vinegar in something that is so delicately flavored as scallops. It can be a bit over-powering, in my opinion. I'd perhaps try some lemon or lime juice instead, and maybe a wee bit of honey, as Wendy DeMarzo suggested. Or, instead of the mustard sauce, how about a nice balsamic glaze?2 replies
Thanks for the great inspiration, John!
October 18, 2011Scallops are one of my favorites. This dish is not only beautiful, it's also simple. Thanks for sharing. I plan to give this a try.1 reply
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