Sprinkle scallops with salt and pepper; dust with flour. Heat oil in large skillet over high heat. Add scallops; saute until brown and just cooked through, about 3 minutes per side. Remove skillet from heat. Using tongs, transfer scallops to platter. Add butter, lemon juice, 2 tablespoons water and mustard to skillet and scrape up browned bits. Place skillet over medium-low heat. Whisk until sauce simmers and thickens, about 2 minutes. Season sauce with salt and pepper; spoon over scallops. Makes 4 servings. Bon Appetit November 1999 Per serving: 734 Calories (kcal); 40g Total Fat; (49% calories from fat); 76g Protein; 13g Carbohydrate; 212mg Cholesterol; 1029mg Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)