| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| November 19 | 1 | servings | ||
INGREDIENTS
| 1 | lb | Sea scallops; patted dry |
| All purpose flour | ||
| 1 | tb | Olive oil |
| 2 | tb | Butter; (1/4 stick) |
| 2 | tb | Fresh lemon juice |
| 2 | tb | Water |
| 1 | ts | Dijon mustard |
INSTRUCTIONS
Sprinkle scallops with salt and pepper; dust with flour. Heat oil in large skillet over high heat. Add scallops; saute until brown and just cooked through, about 3 minutes per side. Remove skillet from heat. Using tongs, transfer scallops to platter. Add butter, lemon juice, 2 tablespoons water and mustard to skillet and scrape up browned bits. Place skillet over medium-low heat. Whisk until sauce simmers and thickens, about 2 minutes. Season sauce with salt and pepper; spoon over scallops. Makes 4 servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 734 Calories (kcal); 40g Total Fat; (49% calories from fat); 76g Protein; 13g Carbohydrate; 212mg Cholesterol; 1029mg Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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