Sweet, tender scallops need very little cooking. In fact, to remain delicate and flavorful, they should be cooked only a few minutes over high heat in a skillet large enough to hold them in one layer without touching. The result will be a crusty coating while the inside remains juicy.
Sweet, tender scallops need very little cooking. In fact, to remain delicate and flavorful, they should be cooked only a few minutes over high heat in a skillet large enough to hold them in one layer without touching. The result will be a crusty coating while the inside remains juicy.
The savory, sherry and mustard sauce take only a couple of minutes to cook in the same pan used for the scallops.
DIJON SCALLOPS
Serves 2
3/4 pound large sea scallops
Olive oil spray
1/2 cup dry sherry
1 tablespoon Dijon mustard
3 tablespoons whipping or heavy cream
Salt and freshly ground black pepper
Rinse, drain and pat dry scallops. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add scallops and sauté 2 minutes turn over and saute 2 minutes. Transfer scallops to two dinner plates. Add the sherry to the skillet and cook to reduce liquid for 15 to 20 seconds. Stir in mustard and blend into sherry to make a smooth sauce. Add cream and stir into the sauce. Spoon sauce over the scallops and sprinkle with salt and pepper to taste.
RICE AND SHREDDED CARROTS
1 package microwave brown rice (1 1/2 cups cooked)
1 cup Shredded carrots
1 tablespoon olive oil
1/4 cup chopped chives
Salt and ground black pepper
Microwave rice according to package instructions. Measure 1 1/2 cups rice and reserve remaining rice for another time. Add the carrots, oil, chives and salt and pepper to taste. Toss well.
