Dijon Sherry Scallops
This delightful dish of Dijon Sherry Scallops offers a sophisticated blend of rich and tangy flavors. Perfect for a light yet flavorful lunch or dinner, this recipe pairs well with pasta or rice to create a complete meal. Its simplicity doesn't sacrifice taste or elegance, making it a suitable choice for both weeknight meals and special occasions.
2
Servings
250
Calories
7
Ingredients
Ingredients
scallops
3/4 lb (rinsed, drained, and patted dry)
cooking spray
as needed
dry sherry
1/4 cup
coarse grained Dijon mustard
3 tablespoons
heavy cream
1 tablespoon
salt
to taste
black pepper
to taste (freshly ground)
Instructions
1
Rinse, drain, and pat dry the scallops to ensure they are free of excess moisture.
2
Spray a non-stick skillet with cooking spray and place over medium heat until hot.
3
Add the scallops to the skillet in a single layer, without overcrowding, and sauté for 1 minute to lightly brown them.
4
Remove the scallops from the skillet and set aside on a plate. Work quickly to retain heat.
5
Pour the dry sherry into the same skillet, allowing it to simmer for about 30 seconds to condense the flavors by reducing the liquid.
6
Gently whisk in the coarse-grain Dijon mustard and heavy cream until well combined, forming a smooth sauce.
7
Return the scallops to the skillet, gently folding them into the sauce, cooking for an additional 30 seconds or until heated through.
8
Season to taste with salt and freshly ground black pepper, adjusting quantities as preferred.
9
Serve immediately, garnishing with fresh herbs or lemon zest if desired for added freshness.
Nutrition Information
12.5g
Fat
5g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Dijon Sherry Scallops recipe?
The main protein in this recipe is 3/4 lb of scallops.
How many servings does this recipe provide?
This recipe makes 2 servings.
What is the calorie count per serving?
Each serving contains 250 calories.
How much fat is in one serving of this dish?
There are 12.5g of fat per serving.
What are the carbohydrate and protein values?
Each serving has 5g of carbohydrates and 25g of protein.
What type of mustard is required for the sauce?
The recipe calls for 3 tablespoons of coarse-grained Dijon mustard.
What kind of sherry should be used?
You should use 1/4 cup of dry sherry.
How much heavy cream is added to the sauce?
The recipe uses 1 tablespoon of heavy cream.
How should the scallops be prepared before cooking?
Scallops should be rinsed, drained, and patted dry to ensure they are free of excess moisture.
What is the first step in the cooking process?
Spray a non-stick skillet with cooking spray and place over medium heat until hot.
How long should you sauté the scallops initially?
Sauté the scallops in a single layer for 1 minute to lightly brown them.
Should the scallops remain in the pan while making the sauce?
No, you should remove the scallops from the skillet and set them aside on a plate while preparing the sauce.
How long do you simmer the dry sherry?
Simmer the dry sherry for about 30 seconds to condense the flavors.
When do you add the mustard and cream?
Gently whisk them into the skillet after the sherry has reduced to form a smooth sauce.
How long do the scallops cook once returned to the sauce?
Cook them for an additional 30 seconds or until they are heated through.
What are the recommended seasonings for this dish?
Season to taste with salt and freshly ground black pepper.
What are some suggested side dishes for Dijon Sherry Scallops?
This recipe pairs well with pasta or rice to create a complete meal.
What are the flavor profiles of this dish?
It offers a sophisticated blend of rich and tangy flavors.
Can this recipe be served for special occasions?
Yes, its elegance makes it suitable for both weeknight meals and special occasions.
What heat setting is used for the skillet?
Medium heat is recommended.
What is the serving suggestion for garnishing?
Serve immediately, garnishing with fresh herbs or lemon zest if desired.
How should the scallops be placed in the skillet?
Place them in a single layer without overcrowding the pan.
Is there any fiber or sugar in this recipe?
The nutritional information for fiber and sugar is listed as null for this recipe.
What type of skillet is best for this recipe?
A non-stick skillet is recommended to prevent sticking.
How many ingredients are in this recipe?
There are a total of 7 ingredients.
What is the category of this recipe?
The category is Lunch or Dinner.
Why is it important to pat the scallops dry?
Patting them dry ensures they brown properly and are free of excess moisture.
How quickly should the scallops be set aside?
You should work quickly when removing them to help retain their heat.
What does reducing the sherry do for the recipe?
It allows the liquid to condense, which intensifies the flavors.
Is this a complicated recipe to make?
No, the simplicity of the recipe doesn't sacrifice taste or elegance, making it very approachable.