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Epicurious

Sauteed Scallops with with Lemon-Mustard Sauce

4.2

(88)

Serve atop mashed potatoes or, for a nice twist, on a piece of toasted garlic bread.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 pound sea scallops, patted dry
All purpose flour
1 tablespoon olive oil
2 tablespoons (1/4 stick) butter
2 tablespoons fresh lemon juice
2 tablespoons water
1 teaspoon Dijon mustard

Preparation

  1. Sprinkle scallops with salt and pepper; dust with flour. Heat oil in large skillet over high heat. Add scallops; sauté until brown and just cooked through, about 3 minutes per side. Remove skillet from heat. Using tongs, transfer scallops to platter. Add butter, lemon juice, 2 tablespoons water and mustard to skillet and scrape up browned bits. Place skillet over medium-low heat. Whisk until sauce simmers and thickens, about 2 minutes. Season sauce with salt and pepper; spoon over scallops.

TagsScallopShellfishSeafoodLemonCitrusFruitMainDinnerNut FreeQuickEasy30 Minutes or LessWeeknight Meals5 Ingredients or FewerSauteBon Appétit
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