Scallops dijon

Yield: 2 Servings

Measure Ingredient
\N \N Vegetable oil spray
¾ pounds Scallops
¼ cup Dry sherry
3 tablespoons Coarse-grain mustard
1 tablespoon Heavy cream
\N \N Salt and pepper

Rinse, drain and pat dry scallops. Spray a nonstick skillet wqith vegetable oil and heat over medium heat. Add scallops and saute 1 minute.

Transfer scallops to a dish. Add sherry to skillet and cook to reduce liquid for 30 seconds. Stir in mustard. Add cream and return scallops to skillet to warm through, about 30 seconds. Season to taste with salt and pepper.

Nutritional info per serving: 239 cal; 30g pro, 8g carb, 6g fat(21%) Exchanges: 3⅖ meat, ⅘ fat

Source: Dinner in Minutes, Miami Herald, 8/31/95 format: 8/5/96, Lisa Crawford

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