Remove tough muscle from side of each scallop if necessary. 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 sauté 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 1/4 C. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is
just incorporated into sauce. Season sauce with salt and pepper.
Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with
scallion. Serve scallops with caraway rice cakes.
Ingredients
Directions
Remove tough muscle from side of each scallop if necessary. 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 sauté 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 1/4 C. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is
just incorporated into sauce. Season sauce with salt and pepper.
Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with
scallion. Serve scallops with caraway rice cakes.