DIJON SCALLOPED POTATOES
My family loves this creamy and colorful recipe for cheesy potatoes. It has both sweet and white potatoes, lots of rich, buttery flavor and a pretty, golden-crumb topping. -Carolyn Putnam, Norwalk, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a Dutch oven, saute onion in oil until tender. Reduce heat to medium; stir in broth, cream cheese and mustard until blended. Remove from heat. Stir in potatoes., Transfer to a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine crushed crackers, Parmesan cheese and butter; sprinkle over the top., Bake, uncovered, 50-60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand 10 minutes before serving.
Nutrition Facts : Calories 293 calories, Fat 16g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 524mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
SCALLOPS DIJON
I found this in our local paper years ago. It is very easy to put together and can easily be doubled or tripled. It would make a nice first course or, coupled with some pasta or rice, a nice and light dinner.
Provided by Normaone
Categories Lunch/Snacks
Time 3m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 315.1, Fat 4.8, SaturatedFat 1.9, Cholesterol 66.5, Sodium 536.8, Carbohydrate 10, Fiber 0.7, Sugar 1.8, Protein 29.8
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.
SAUTEED SCALLOPS WITH WITH LEMON-MUSTARD SAUCE
Provided by Lisa Zwirn
Categories Citrus Mustard Shellfish Sauté Cocktail Party Dinner Lemon Seafood Scallop Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle scallops with salt and pepper; dust with flour. Heat oil in large skillet over high heat. Add scallops; sauté until brown and just cooked through, about 3 minutes per side. Remove skillet from heat. Using tongs, transfer scallops to platter. Add butter, lemon juice, 2 tablespoons water and mustard to skillet and scrape up browned bits. Place skillet over medium-low heat. Whisk until sauce simmers and thickens, about 2 minutes. Season sauce with salt and pepper; spoon over scallops.
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- In a small bowl combine olive oil, mustard, honey, snipped parsley, garlic and black pepper. Brush the squash and zucchini planks with half of the olive oil mixture. Brush scallops with remaining half of the mixture.
- For a charcoal grill, place scallops and vegetables on the greased grill rack directly over medium-hot coals. Grill, uncovered, for 4 to 6 minutes or until scallops turn opaque and vegetables are crisp-tender, turning occasionally to cook evenly. (For a gas grill, preheat grill. Reduce heat to medium-high. Place scallops and vegetables on greased grill rack directly over heat. Cover and grill as above.)
- Divide scallops among four serving plates. Cut up grilled squash planks and divide into four servings. Sprinkle the scallops and vegetables with additional fresh parsley and serve with lemon wedges.
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