Elevate Mealtime with Dijon Scallops | Food and drink


Soft and tender scallops require very little cooking. In fact, to stay delicate and flavorful, they should be cooked for just a few minutes over high heat in a pan large enough to hold them in a single layer without touching. The result will be a crispy coating while the inside remains juicy.

The savory, sherry and mustard sauce only takes a few minutes to cook in the same pan used for the scallops.

• Be sure to dry the scallops with a paper towel before cooking to get a nice crust on them.

• Find shredded carrots in the produce section.

• Look for small slices of dry sherry in the wine section of the market or at a liquor store.

• A quick way to chop chives is to cut them with scissors.

3 pounds of large sea scallops.

1 tablespoon Dijon mustard

3 tablespoons whipping or heavy cream

Salt and freshly ground black pepper

Rinse, drain and pat dry the scallops. Heat a nonstick skillet over medium-high heat and spray with olive oil. Add the scallops and sauté for 2 minutes turn and sauté for 2 minutes. Transfer the scallops to two dinner plates. Add the sherry to the skillet and cook to reduce the liquid for 15-20 seconds. Stir in the mustard and mix with the sherry to make a smooth sauce. Add the cream and stir into the sauce. Pour the sauce over the scallops and sprinkle with salt and pepper to taste.

Recipe by Linda Gassenheimer.

Per serving: 338 calories (31% fat), 11.8 g fat (5.4 g saturated, 3.6 g monounsaturated), 79 mg cholesterol, 29.6 g protein, 37.2 g of carbohydrates, 0.3 g of fiber, 371 mg of sodium.


1 package microwave brown rice (1½ cups cooked)

Salt and freshly ground black pepper

Microwave rice according to package directions. Measure 1 ½ cups of rice and reserve the remaining rice for another time. Add the carrots, oil, chives and salt and pepper to taste. Stir well.

Recipe by Linda Gassenheimer.

Per serving: 271 calories (28% fat), 8.4g fat (1.4g saturated, 3.8g monounsaturated), cholesterol-free, 4.9g protein, 44.3g carbs , 4.2 g fiber, 44 mg sodium. cutlets


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