Sauteed Scallops with with Lemon-Mustard Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons water
- 1 teaspoon dijon mustard
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- all purpose flour
- 2 tablespoons (1/4 stick) butter
- 1 pound sea scallops, patted dry
- Carbohydrate 5 g(2%)
- Cholesterol 42 mg(14%)
- Fat 10 g(15%)
- Fiber 0 g(0%)
- Protein 14 g(28%)
- Saturated Fat 4 g(21%)
- Sodium 460 mg(19%)
- Calories 166
Preparation 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.
Preparation 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.
