Sea Scallops

CAROLYN SAYS:  "It's important to dry your scallops before adding them to the skillet—that's what makes them brown nicely."

1 pound sea scallops, tough muscles removed
1 tablespoon olive oil
3 tablespoon Tornado Dijon Sauce
2 large shallots, minced
1/4 cup white wine
1/4 cup water
2 teaspoons cold unsalted butter cut into bits
2 greens scallions, cut diagonally into 1/4-inch pieces (about 2 tablespoons)

Pat scallops dry. In a nonstick skillet, heat oil over moderately high heat until hot but not smoking. Sauté scallops until golden and just cooked through (1 to 2 minutes on each side). Transfer scallops with tongs to a plate, keep warm, and covered loosely.

Cook shallots in remaining oil in skillet over moderate heat, stirring until softened. Add wine and boil, stirring and scraping up brown bits, 1 minute. Stir in water and Tornado Dijon Sauce and simmer until reduced to 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season with salt and pepper to taste.

Spoon sauce onto two plates. Top with scallops and sprinkle with scallions.

Serves 2.



Filed under: SeafoodEntrée

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