Sauteed Scallops with Mustard

Elevate your seafood dinner with this luxurious recipe for Sautéed Scallops with Mustard. Tender, golden-seared sea scallops are paired with a rich, velvety mustard cream sauce made from a tantalizing blend of Dijon mustard, white wine, and heavy cream. The dish is elegantly balanced with the subtle sweetness of shallots and a pop of freshness from chopped parsley and zesty lemon wedges. Perfect for a quick yet sophisticated meal, this dish comes together in just 25 minutes, making it ideal for both weeknight indulgence and special occasions. Serve it alongside crusty bread or over a bed of rice to soak up every drop of the luscious sauce—this is seafood dining at its finest!

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 pound sea scallops
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small shallot
• 0.25 cup white wine
• 0.25 cup heavy cream
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh parsley
• 4 pieces lemon wedges

Directions

Step 1

Pat the scallops dry with paper towels and season them on both sides with salt and black pepper.

Step 2

Heat a large skillet over medium-high heat and add the unsalted butter and olive oil. Swirl the pan to combine.

Step 3

Once the butter starts to foam, carefully add the scallops to the pan in a single layer. Do not overcrowd the pan.

Step 4

Cook the scallops for 2-3 minutes on the first side without moving them, until a golden crust forms. Flip the scallops and cook for another 2 minutes on the other side. Remove the scallops from the pan and set aside.

Step 5

Reduce the heat to medium and add the finely chopped shallot to the pan. Cook for 1-2 minutes, stirring frequently, until softened.

Step 6

Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 1-2 minutes, reducing slightly.

Step 7

Stir in the heavy cream and Dijon mustard, whisking to create a creamy sauce. Simmer for about 2-3 minutes until the sauce thickens slightly.

Step 8

Return the scallops to the pan, spooning the sauce over them to coat. Cook for an additional 1-2 minutes to heat through.

Step 9

Sprinkle the dish with freshly chopped parsley and serve immediately with lemon wedges on the side.

Nutrition Facts

Serving size	(704.8g)

Amount per serving	% Daily Value*
Calories	1141.9

Total Fat 63.9g	0%
Saturated Fat 28.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 308.0mg	0%
Sodium 4469.1mg	0%
Total Carbohydrate 35.8g	0%
Dietary Fiber 2.2g	0%
Total Sugars 4.4g
Protein 94.4g	0%

Vitamin D 0IU	0%
Calcium 101.9mg	0%
Iron 2.9mg	0%
Potassium 1676.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 34.5%

Carbs: 13.1%