Sautéed Scallops With Lemon-Mustard Sauce
1 lb. sea scallops, patted dry
1 T. olive oil
2 T. butter
1 shallot, minced
2 T. fresh lemon juice
2 T. sherry
1 t. spicy Dijon mustard
1 T. lemon zest
Sprinkle scallops with salt and pepper to taste; dust with flour. Heat oil in large skillet over high heat.
Add scallops; saute until brown and just cooked through, about 3 minutes per side.
Remove skillet from heat. Using tongs, transfer scallops to platter.
Add butter and shallots to skillet and saute until golden. Add lemon juice, 2 tablespoons sherry 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. Sprinkle a little lemon zest on top before serving.
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