Seasonal Eating Market Blog > Posts > Seared Scallops in Dijon Lime Sauce
May 18
Seared Scallops in Dijon Lime Sauce

​In the world of seafood, shrimp is my number one choice but running a close second is scallops.  Scallops are easy and quick to prepare and have a unique slightly sweet flavor that I love. So while I was at the grocery store the other day I picked up a bag of frozen scallops and last night it was Seared Scallops in a Dijon Lime Sauce.

Seared Scallops with Dijon Lime Sauce.jpg

Scallops are so easy to prepare.  I simply let them unthaw overnight in the refrigerator.  Then drain off any liquid that accumulates in the bowl.  Rinse off the scallop and check to see if it still has the side muscle attached.  This will be a little piece along one side that pulls easily from the rest of the scallop.  It is the muscle that was attached to the shell and is very tough.  Some of mine had this piece and some did not.  Next you need to pat the scallops dry on a paper towel.  If too wet, the scallops won't form a nice sear in the pan.

To cook the scallops, searing works really well.  Simply season the dried scallops with a little salt and pepper.  Heat a thin layer of oil on medium high heat.  Add the scallops and let them sit without moving for about 4 minutes for sea scallops (as opposed to bay scallops which are smaller and take a little less time).  They should sizzle when you add them or else the oil isn't hot enough and don't crowd the pan too much or they will lower the temperature and steam instead of sear.  Turn the scallops over and sear on the other side for 3-4 more minutes or until opaque through.  Don't overcook or they will turn tough and chewy.

Scallops are often cooked with butter to complement the sweetness but the sauce here uses olive oil and Dijon mustard with sauteed garlic, lime juice and chives for a tangy counterpart.  If your pan has a lot of cooked on bits, you can wipe these out with a paper towel before cooking the garlic, just add a little oil with the garlic.  The mustard and lime juice are whisked together like a vinaigrette with olive oil drizzled in and then the cooked garlic and chives are added.  If cooked together in the pan, they tend to separate into an oily mess.

So when you want some seafood for dinner, give scallops a try with a zippy sauce.

Seared Scallops with Dijon Lime Sauce

12 sea scallops

kosher salt

black pepper

1/4 cup + 1 teaspoon olive oil, divided

Juice of 1 lime

2 teaspoons Dijon style mustard

2 cloves garlic, pressed or minced

2 tablespoons chopped chives

Drain scallops of any liquid, rinse and remove side muscle if still on the scallop.  Pat dry on paper towels and season with salt and pepper on both sides.  In a medium skillet, heat 1 teaspoon of olive oil over medium high heat.  Add the seasoned scallops and cook, without moving, for 4 minutes.  Turn over and cook for another 3-4 minutes until browned and sides are opaque.  Remove to a plate and cover with foil to keep warm.  Add the garlic to the pan and saute for a minute.  In a medium bowl, whisk together the lime juice, mustard and a pinch of salt and pepper.  Add the sauteed garlic.  Slowly whisk in the 1/4 cup olive oil and add the chives.  Pour the sauce onto four plates and add four scallops to each plate.  Serve immediately.


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