Sauteed Scallops with Lemon Mustard Sauce

Scallops that have been sauteed to golden brown served with a light white wine butter sauce with a lemon and Dijon flavor.

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Ingredients:

• 1 pound sea scallops, patted dry  
• all purpose flour  
• 1 tbsp olive oil  
• 2 tbsp butter  
• 2- tbspfresh lemon juice  
• 2-tbsps water or white wine.  
• 1-tsp Dijon mustard  

Method

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

Notes:

Number of servings:

Submitted By: dinty85
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