Best 3 Scallops Dijon Recipes
**Savor the Delicacy of Pan-Seared Scallops in a Creamy Dijon Sauce: A Culinary Journey**
Embark on a culinary adventure with our tantalizing recipe for Pan-Seared Scallops in a Creamy Dijon Sauce. This delectable dish combines the succulent sweetness of seared scallops with a rich and flavorful Dijon sauce, creating a symphony of flavors that will delight your taste buds.
The article features three variations of this classic recipe, each offering a unique twist on the original. The first recipe presents the traditional Pan-Seared Scallops in a Creamy Dijon Sauce, highlighting the harmonious blend of seared scallops, Dijon mustard, white wine, and heavy cream.
For those who prefer a touch of spice, the second recipe introduces Pan-Seared Scallops with Dijon Mustard Glaze. This variation incorporates a zesty Dijon mustard glaze, combining Dijon mustard, honey, and lemon juice, which caramelizes beautifully on the scallops during the searing process, resulting in a sweet and tangy flavor profile.
Finally, the third recipe introduces Pan-Seared Scallops with Dijon Cream Sauce and Spinach. This recipe adds a touch of vibrant green and earthy flavor to the dish by incorporating fresh spinach sautéed in garlic and butter, which is then combined with the creamy Dijon sauce. The result is a colorful and flavorful dish that is sure to impress.
Whether you prefer the classic, spicy, or spinach-infused variation, this article provides a comprehensive guide to creating Pan-Seared Scallops in a Creamy Dijon Sauce that will satisfy your cravings for a gourmet meal.
SCALLOPS DIJON
I found this in our local paper years ago. It is very easy to put together and can easily be doubled or tripled. It would make a nice first course or, coupled with some pasta or rice, a nice and light dinner.
Provided by Normaone
Categories Lunch/Snacks
Time 3m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Rinse, drain and pat dry scallops.
- Spray a non-stick skillet with cooking spray and heat over medium heat.
- Add scallops and saute 1 minute.
- Transfer scallops to a dish.
- Add sherry to skillet and cook 30 seconds to reduce liquid.
- Stir in mustard and cream.
- Return scallops to skillet.
- Cook until scallops are heated through, about 30 seconds.
- Season with salt& pepper to taste.
Nutrition Facts : Calories 315.1, Fat 4.8, SaturatedFat 1.9, Cholesterol 66.5, Sodium 536.8, Carbohydrate 10, Fiber 0.7, Sugar 1.8, Protein 29.8
SHRIMP AND SCALLOPS DIJON
Steps:
- In a small bow, combine the lemon juice and 1 T wine Toss with the shrimp and scallops; cover with plastic wrap and refrigerate for one to two hours. Drain and pat dry with towels. Beat the whole eggs and the yolks together Dip the shrimp and scallops in the flour to coat; dip into the beaten eggs. Saute the garlic in the butter in a large skillet for about 1 minute. Add the seafood and saute until golden brown. Season with salt and white pepper Transfer seafood to a platter; keep warm Add teh 1/2 cup wine to the skillet; stir over high heat to deglaze the pan Stir in the onions, mustard and cream; season with salt and white pepper to taste. Cook until the sauce is reduced to about a third. Spoon the thickened sauce over teh seafood. Garhish with a sprinkle of the parsley
MAPLE DIJON SCALLOPS
My first complement on this dish was "this is the best stuff I ever put in my mouth". It is so simple to make and simply Devine!
Provided by Robin Lieneke
Categories Seafood
Time 30m
Number Of Ingredients 8
Steps:
- 1. Sauté bacon until crisp. Drain on paper towels, chop into bits and set aside.
- 2. Pour off all but about 2 tablespoons of grease. Add butter to skillet. Add white parts only of the green onions (set the green part aside for garnish). Sauté over medium heat 2-3 minutes until softened.
- 3. Add drained scallops to skillet and heat through, about 4-5 minutes. Remove scallops from pan into a bowl.
- 4. Add cream to scallop broth in pan and simmer about 10 minutes to reduce, stirring frequently. Add mustard, maple syrup, Rosemary and the juice from the bottom of the bowl of scallops. Simmer another 3-4 minutes. Salt and pepper to taste.
- 5. Add scallops into broth. Garnish with green onions and chopped bacon. Serve immediately.
Tips:
- Select high-quality scallops: Choose dry-packed sea scallops for the best flavor and texture. Avoid scallops treated with preservatives or additives.
- Cook scallops properly: Scallops cook quickly, so it's important to sear them over high heat for a short amount of time. Overcooking will make them tough and rubbery.
- Use a flavorful sauce: The Dijon sauce in this recipe is a perfect complement to the delicate flavor of scallops. You can also try other sauces, such as a lemon butter sauce or a white wine sauce.
- Serve scallops immediately: Scallops are best enjoyed immediately after cooking. If you need to make them ahead of time, cook them just until they are opaque and then transfer them to a bowl of ice water to stop the cooking process. When you're ready to serve, reheat them gently in a warm oven or over low heat on the stovetop.
Conclusion:
Scallops are a delicious and versatile seafood that can be enjoyed in a variety of ways. The Dijon sauce in this recipe is a great way to add flavor and richness to scallops. Whether you're serving them as an appetizer or a main course, these scallops are sure to impress your guests.
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