sauteed-sea-scallops-with-mustard-sauce-12020.json

{
    "directions": [
        "Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and saut\u00e9 scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.",
        "In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.",
        "Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes."
    ],
    "ingredients": [
        "3/4 pound sea scallops",
        "1 1/2 tablespoons olive oil",
        "1 large shallot, minced",
        "1/4 cup dry white wine",
        "1/3 cup water",
        "2 tablespoons Dijon mustard",
        "2 tablespoons cold unsalted butter, cut into bits",
        "2 scallion greens, cut diagonally into 1/4-inch slices (about 2 tablespoons)",
        "Accompaniment: caraway rice cakes"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Mustard",
        "Shellfish",
        "Saut\u00e9",
        "Quick & Easy",
        "Scallop",
        "Spring",
        "Gourmet"
    ],
    "title": "Sauteed Sea Scallops with Mustard Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/sauteed-sea-scallops-with-mustard-sauce-12020"
}