Scallops Dijonaise Recipe

Name: Scallops Dijonaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sea scallops; 2 -3 green onions (chopped); 2 -3 tablespoons flour; 2 tablespoons butter; 1 tablespoon freshly chopped parsley; 1/2 teaspoon seasoning salt; 1 tablespoon Dijon mustard; 1/2 cup alfredo sauce; 1/4 cup dry white wine; 6 slices deli sliced provolone cheese; 2 cups cooked rice

Servings: persons

1 lb sea scallops
2 -3 green onions (chopped)
2 -3 tablespoons flour
2 tablespoons butter
1 tablespoon freshly chopped parsley
1/2 teaspoon seasoning salt
1 tablespoon Dijon mustard
1/2 cup alfredo sauce
1/4 cup dry white wine
6 slices deli sliced provolone cheese
2 cups cooked rice

1
In a small mixing bowl combine parsley and chopped green onions; set aside.
2
In a large ziplock bag, mix flour and seasoned salt.
3
Drain any excess liquid from scallops and place in bag and shake to coat.
4
Heat Butter in a medium sauce pan and saute scallops until lightly browned and evenly cooked.
5
Add green onion and parsley mixture, as well as mustard, Alfredo sauce, and wine.
6
Cook over medium heat and simmer for 5 minutes.
7
Arrange cheese slices over scallops and cover.
8
Cook on low about 2-3 minutes until cheese is melted.
9
Serve over rice.

770

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb sea scallops, 2 -3 green onions (chopped), 2 -3 tablespoons flour, 2 tablespoons butter, and more.

Yes, Scallops Dijonaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops Dijonaise

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