Sauteed Scallops with Mustard Recipe #13107
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.
by Tebo
18 min | 10 min prep
SERVES 4
- 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
- Heat oil in skillet.
- Cook scallops 2 minutes on each side.
- Remove and keep warm.
- Saute spinach 1 minute and season to taste.
- Add cream, mustard and curry.
- Cook 2 minutes.
- Add scallops to warm.
- Serve in a soup bowl.
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5 stars