Pan-Seared Scallops with Mustard-Dill Sauce
Upgrade your seafood game with these perfectly seared scallops drizzled in a tantalizing mustard-dill sauce. The sweet, briny scallops get a beautiful golden-brown crust that yields to a tender, juicy interior, while the sauce adds a symphony of flavors that'll dance on your palate. It's a restaurant-worthy dish that's surprisingly easy to make at home.
In the annals of culinary history, the humble scallop has long been a prized delicacy. From the shores of ancient Greece to the bustling markets of modern-day Tokyo, these bivalve mollusks have captivated gourmands with their tender texture and sweet, briny flavor. But it wasn't until the 19th century that the art of pan-searing scallops reached its zenith. French chefs, with their unwavering pursuit of culinary excellence, discovered that searing scallops over high heat created an irresistibly crisp exterior while preserving their delicate interior. And so, the pan-seared scallop was born, becoming an instant classic that has graced countless dinner tables ever since.
Pan-Seared Scallops with Mustard-Dill Sauce Pan-Seared Scallops with Mustard-Dill Sauce Pan-Seared Scallops with Mustard-Dill Sauce Pan-Seared Scallops with Mustard-Dill Sauce
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 12 large sea scallops
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup shallots, minced
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh dill
  • Salt and pepper, to taste
  • Lemon wedges, for serving
Instructions
  1. Pat the scallops dry with paper towels.
  2. Heat the olive oil and butter in a large skillet over medium-high heat.
  3. Season the scallops with salt and pepper.
  4. Sear the scallops for 2-3 minutes per side, or until golden brown and cooked through.
  5. Transfer the scallops to a plate and keep warm.
  6. Reduce the heat to medium.
  7. Add the shallots to the skillet and cook until softened, about 2 minutes.
  8. Add the white wine and cook until reduced by half, about 1 minute.
  9. Stir in the heavy cream, Dijon mustard, and dill.
  10. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened slightly.
Why It Works
  • **Searing at high heat:** The intense heat creates a beautiful golden-brown crust that locks in the scallops' natural juices.
  • **Using butter and olive oil:** The combination of butter and olive oil adds richness and flavor to the scallops.
  • **Adding shallots and white wine:** The shallots provide sweetness and depth of flavor, while the white wine adds a touch of acidity that brightens the dish.
  • **Finishing with mustard-dill sauce:** The Dijon mustard adds a tangy kick, while the fresh dill brings a herbaceous freshness that complements the scallops perfectly.