Scallops Dijonaise Recipes

Steps:

• Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth. Add the scallops, and toss to coat. Cover bowl with plastic wrap, and marinate at least one hour.
• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with a sheet of aluminum foil.
• Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.
• Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Sprinkle the scallops with brown sugar.
• Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.

Steps:

• Rinse, drain and pat dry scallops.
• Spray a non-stick skillet with cooking spray and heat over medium heat.
• Add scallops and saute 1 minute.
• Transfer scallops to a dish.
• Add sherry to skillet and cook 30 seconds to reduce liquid.
• Stir in mustard and cream.
• Return scallops to skillet.
• Cook until scallops are heated through, about 30 seconds.
• Season with salt& pepper to taste.

Steps:

• In a small mixing bowl combine parsley and chopped green onions; set aside.
• In a large ziplock bag, mix flour and seasoned salt.
• Drain any excess liquid from scallops and place in bag and shake to coat.
• Heat Butter in a medium sauce pan and sauté scallops until lightly browned and evenly cooked.
• Add green onion and parsley mixture, as well as mustard, Alfredo sauce, and wine.
• Cook over medium heat and simmer for 5 minutes.
• Arrange cheese slices over scallops and cover.
• Cook on low about 2-3 minutes until cheese is melted.
• Serve over rice.

Steps:

• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.