Scallopsdijonaise Recipes

Steps:

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

Steps:

• Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside.
• While the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Add scallops and season the tops with black pepper. Cook 2 minutes, until golden brown. Flip with spatula and cook 2 more minutes, until second side is golden brown. Add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and have an opaque color.
• Serve half of the scallops over all of the cellophane noodles and top with scallions. Reserve remaining scallops for salad, if desired.

Steps:

• Rinse scallops in cold water; pat dry with paper towels.
• In a large saute pan, heat 3 tablespoons butter on high heat until sizzling.
• Add scallops; reduce heat to medium and cook scallops 2 to 3 minutes per side, until lightly browned, turning once.
• Melt the rest of the butter in with the scallops and add the chopped onions and the garlic, tossing to coat and saute for 1 minute.
• Add the lemon juice and the chopped tomato, and cook for 2 minutes more.
• Remove from heat and season with the salt and pepper; sprinkle with the snipped parsley.
• Serve hot with fresh quartered lemons, a crusty baguette, and a glass of Chablis!

Steps:

• Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.

Steps:

• Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
• Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.

Steps:

• Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
• Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.