Sunday, October 16, 2011

Scallops with Dijon cream




  • 20 fresh large scallops, small side muscle removed
  • 3-4 tbsp olive oil (or canola)
  • Sprinkled sea salt and freshly ground black pepper, to taste
  • 1 ounce vodka
  • 1/4 cup vermouth
  • 1/4 cup half and half cream
  • 2 tablespoons Dijon mustard
  • 1 shallot diced


  1. Thoroughly dry the scallops by laying and folding them within a double layer of paper towel.
  2. Pre-heat a heavy-duty skillet over high heat then add oil. When it is almost smoking, season the scallops with salt and pepper and sear them briefly, 1-2 minutes per side, so they are golden on the outside, and still tender inside.
  3. Remove them from the pan and pour in vodka to de-glaze, allowing it to flame. When flame subsides, add the vermouth, mustard and cream and reduce to a sauce like consistency. Whisk in the green onions serve immediately.

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