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Nutrition Facts
Serving Size 1 (122g) Recipe makes 4 servings
Calories 189
Calories from Fat 141		(74%)
Amount Per Serving		%DV
	Total Fat 15.7g	24%
	Saturated Fat 6.2g	30%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 45mg		15%
Sodium 156mg		6%
Potassium 408mg		11%
Total Carbohydrate 3.7g		1%
	Dietary Fiber 1.1g	4%
	Sugars 0.3g
Protein 9.4g		18%
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By: Kathy-Lynn

Sauteed Scallops with Mustard

Recipe #13107 | 18 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Tebo
Oct 22, 2001

Quick, easy and tasty. Can be used as an appetizer for 6 to 12 or a starter course for 6 or a meal for 2. Recipe says 4. Try this with a good spicy gewurztiaminer (what a mouthful just to say it) wine. Excellent.

SERVES 4 (change servings and units)

Ingredients

12 big scallops
2 tablespoons olive oil
6 tablespoons whipping cream
6 ounces spinach leaves (or use frozen, squeezed)
1 tablespoon good quality mustard (not hot dog mustard)
1/2 teaspoon curry powder
salt and pepper

Directions

1
Heat oil in skillet.
2
Cook scallops 2 minutes on each side.
3
Remove and keep warm.
4
Saute spinach 1 minute and season to taste.
5
Add cream, mustard and curry.
6
Cook 2 minutes.
7
Add scallops to warm.
8
Serve in a soup bowl.

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Featured Reviews for This Recipe

From: Peprich

On Apr 12, 2004

We doubled this recipe to use as a main course for our family. It received mixed reviews. My husband liked it. The boys didn't like it. I thought it was OK, but needed some adjustments. I found the taste too pungent. We will try it again, but will reduce the curry and perhaps the mustard. We can always add more if desired.

1 person found this review helpful

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From: Derf

On Dec 26, 2004

WOW!!! Tebo, Better late than never, couldn't do on the cookathon dates, so we did them for dinner tonight, sooo glad we did them for dinner rather than appetizers!! We would have had to share!! The two of us devoured them, they were marvelous, we used fresh spinach, real whipping cream and Grey Poupon Dijon mustard. And the 1/2 teaspoon of curry powder was just the right amount, it didn't overpower the scallops. (We even sopped up the wonderful juice with some French loaf chunks!!) Delisious with Liebfraumulch white wine. This one will certainly be going in my hard copy!! Can hardly wait for the holidays to make them again for company.Thank-you for sharing the best!! — posted Nov 12, 2002UPDATE: Tebo these are our favourite way to do scallops!! so delicious, did them this time with baby scallops, couldn't find any of the nice big ones, they were very very good but have to admit we do like it better with the big scallops!! Suburb as a part of our seafood supper, thanks!!!

3 people found this review helpful

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From: Elaine Cape Cod

On Feb 13, 2005

Absolutely delicious!! Have made this several times. Last evening I used frozen spinach instead of fresh - fresh baby spinach is MUCH BETTER! I also used Grey Poupon Honey Mustard - delish! I omitted curry powder. Do yourself a favor and try this superb recipe. Elaine Cape Cod

1 person found this review helpful

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