New England Maple Mustard Scallops Food
MAPLE MUSTARD SCALLOPS
I thought of this combination when thinking of Christmas Eve seafood recipes. It is so simple & was a big hit. The mustard makes kind of a crunchy coating that everyone loved. This is intended as an appetizer but can be very easily scaled up or down.
Provided by Elmotoo
Categories Low Cholesterol
Time 35m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F
- Place scallops 1" apart on a foil or parchment lined baking sheet with sides.
- Combine mustard & maple syrup.
- Liberally coat the scallops with mixture using a pastry brush.
- Bake 20-30 minutes, depending on size, until cooked through & opaque.
Nutrition Facts : Calories 88.4, Fat 1, SaturatedFat 0.1, Cholesterol 14.8, Sodium 307, Carbohydrate 11.7, Fiber 0.7, Sugar 8.6, Protein 8.4
NEW ENGLAND MAPLE MUSTARD SCALLOPS
The maple gives this dish a delicate flavour unlike any other scallops dish. Puleeeeze don't use fake maple syrup!
Provided by Millereg
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sauté the bacon and pour off the fat.
- Cool and crumble; set aside.
- Melt the butter in the same skillet over medium high heat.
- Briefly sauté the scallops until heated through, about 3 minutes.
- Remove with a slotted spoon to a warm bowl.
- Add the half and half to the scallop liquid and boil the cream, stirring occasionally, until reduced to about ¾ cup.
- Keep an eye on the heat and lower to medium, maintaining a steady reduction.
- Add the mustard, maple syrup and pour in any juices collected in scallop bowl.
- Boil for another 3 to 4 minutes until reduced again to sauce consistency.
- Add the scallops and crumbled bacon to the sauce, toss quickly and serve immediately.
Nutrition Facts : Calories 257.4, Fat 15.4, SaturatedFat 8.7, Cholesterol 67.7, Sodium 590.9, Carbohydrate 13.3, Fiber 0.2, Sugar 6.2, Protein 16.4
MAPLE MUSTARD SCALLOPS
With the vast shorelines of the PNW, scallops are big business. Please use REAL maple syrup, preferably from New England. ;) I thought of this combination when thinking of Christmas Eve seafood recipes. It is so simple & was a big hit. The mustard makes kind of a crunchy coating that everyone loved. This is intended as an...
Provided by Beth Renzetti
Categories Seafood Appetizers
Time 35m
Number Of Ingredients 3
Steps:
- 1. Preheat oven to 350°F.
- 2. Place scallops 1" apart on a foil or parchment lined baking sheet with sides.
- 3. Combine mustard & maple syrup.
- 4. Liberally coat the scallops with mixture using a pastry brush.
- 5. Bake 20-30 minutes, depending on size, until cooked through & opaque.
SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE
Steps:
- 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 sauté 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.
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2. Place scallops 1" apart on a foil or parchment lined baking sheet with sides. 3. Combine mustard & maple syrup. 4. Liberally coat the scallops with mixture using a pastry brush. 5. Bake 20-30 minutes, depending on size, until cooked through & opaque.
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