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Pan Seared Scallops in a Butter and Cream Sauce

OMG! It’s the last day of 2014! This was such an amazing year and I have so much to be grateful for, I hope everyone reading this has this same sentiment.   This recipe is inspired by anyone looking for a decadent cream sauce that isn’t going to sabotage any healthy New Years resolution, in fact this will help ring it in early.   This is a great dish to serve as an appetizer or an entrée and it comes together in under 10 minutes. The sauce has cream and butter but it’s low in fat! Happy New Year everyone!

Serves 4

1 tbsp butter

1/4 Cup half and half (10%) cream

1/4 Cup milk

1/2 tbsp Grainy Dijon mustard

12-20 Medium sized scallops (3 per person for an appetizer , 5 for entrée)

Make sure the scallops are cleaned and patted dry.

Over medium high heat, add the butter to a sauté pan.

Add the scallops when the pan is hot and the fat has melted.

Don’t touch the scallops until you are going to flip them; about 2-3 minutes, when you see the edges are browning and it’s starting to cook towards the middle.

Drop the heat to medium after the scallops have been flipped.

Cook for about another minute or two, until the second side is darkened; you can tell the scallop is cooked when the middle is opaque and is slightly warm.

Once cooked, set the scallops aside.

Turn the heat off the pan but leave it on the hot element.

Add the cream, milk and Dijon; mix well and when it has thickened to your liking, move the pan off the element.

Return the scallops to the pan and coat them in the sauce and then serve them with more sauce poured on top.

Notes:

  1. Larger scallops will take longer to cook but the principle is the same!

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