Sea Scallops with Dijon Butter Sauce

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Registered: 04-01-2004
Sea Scallops with Dijon Butter Sauce
Sat, 09-08-2007 - 9:31am
 
Sea Scallops with Dijon Butter SauceIngredients
1 1/2 pound sea scallops
3 tablespoons olive oil
2 large shallots, minced
1/2 cup dry white wine
1/3 cup water
3 tablespoons Dijon mustard
4 tablespoons Smart Balance or other butter substitute
4 scallions, green parts cut diagonally into 1/4-inch slices (about 4 tablespoons)


Cooking Instructions
Pat scallops dry and season with salt and pepper. 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. Transfer scallops with tongs to a plate and keep warm, covered loosely.


In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/2 cup. Add Smart Balance and swirl skillet, returning skillet to heat as necessary, until Smart Balance is just incorporated into sauce. Season sauce with salt and pepper.


Spoon sauce onto a small platter or 4 individual plates. Top sauce with scallops and sprinkle with scallion.

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