Seared Scallops with Tarragon Dijon Mustard

Seared Scallops with Tarragon Dijon Mustard

a real treat any night of the week

It seems silly to even include the final step “Serve and enjoy” at the end of this recipe for easy
Seared Scallops with Tarragon Dijon Mustard. I salivate just thinking about this easy recipe. The real instruction would be “Prepare to referee your family or guests as they wrestle over who gets the last scallop.” Really, these seared scallops could not be easier and they are always a huge hit.

Serve these scallops as an appetizer and pair them with Fresh Tomato and Basil Bruschetta for a great start to your event.

cooking information

  • Yield: 12 Scallops
  • Prep Time: 15 minutes
  • Cooking Time: 5 minutes

all ingredients

  • 12 Fresh Scallops
  • 1 Lemon
  • 1 Cup Dijon Mustard
  • 1/4 Cup Fresh Tarragon
  • Butter
  • Salt and Pepper

recipe instructions

1. Line your fresh sea scallops on paper towels to dry them out. Place a paper towel on top as well. The drier the scallops, the better the sear you can get on them.

2. In a food processor, combine your fresh tarragon, removed from stems, and Dijon mustard. Blend until completely combined. Place in a bowl and leave in the refrigerator until service.

3. Preheat a large sauté pan to medium-high heat. Add a few pats of butter to the sauté pan right before you add the scallops. If you add the butter too early, it will burn and turn your scallops a brownish color.

4. Sprinkle the tops of the scallops with salt and pepper. Add them to your pan salt and pepper side face down so you can season the opposite side.

5. Sear the first side for 1 minute without touching or moving it. After the minute is over, flip the scallops and sear another minute on the other side. Add a few more pats of butter if need be. You’ll be able to see the scallop is cooking because it’ll turn white, however you want the middle of the scallop to be medium cooked.

6. Once the scallops are cooked, place on your serving platter, squeeze fresh lemon juice on top and place a dollop of your tarragon Dijon mustard on top of each scallop. (The dollop should be only about ¼ of a teaspoon total.)

7. Serve and enjoy.

cooking tips

  • To save money and make it more of an appetizer portion, slice your scallops in half horizontally. If you do this, make sure to reduce your cooking time in half.

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