Sauteed Sea Scallops with Mustard Sauce

1. 1

   Remove tough muscle from side of each scallop if necessary.

2. 2

   Pat scallops dry and season with salt and pepper.

3. 3

   In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and saute scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through.

4. 4

   Transfer scallops with tongs to a plate and keep warm, covered loosely.

5. 5

   In oil remaining in skillet cook shallot over moderate heat, stirring, until softened.

6. 6

   Add wine and boil, scraping up brown bits, 1 minute.

7. 7

   Stir in water and mustard and simmer until reduced to about 1/4 cup.

8. 8

   Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce.

9. 9

   Season sauce with salt and pepper.

10. 10

    Spoon sauce onto a small platter or 2 plates.

11. 11

    Top sauce with scallops and sprinkle with scallion.

12. 12

    Serve scallops with caraway rice cakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.