Scallops in Scallion Nests Recipe

Touch Hearts to Rate
4 votes | 5603 views

This is an attractive, flavorful dish, ideal as the first course for an elegant dinner. The scallions, which are cooked briefly in boiling water and served with a mustard sauce, are fantastic.
I adapted this recipe from Jacques Pepin. While I loved the presentation, and everyone at our dinner party seemed to enjoy it, I wasn't blown away by the mustard sauce. I think with these ingredients, the dish could have easily been a 5, but I'm giving it just 4 hearts. If you love scallops and dijon mustard, though, I'd highly recommend this based on how quick and easy it was to prepare and how beautifully it turned out.

Prep time:
Cook time:
Servings: 4


Cost per serving $3.85 view details


  1. Cut off and discard the root ends of the scallions and about 2 inches of the green ends, along with any damaged leaves. Wash the scallions thoroughly.
  2. Bring the water to a boil in a large stainless steel saucepan. Add the scallions, cover, and boil over high heat for about 5 minutes, until tender. Remove the scallions with tongs (reserving any remaining cooking juices), and place them on a tray to cool. When they are cool, cover them with plastic wrap, and refrigerate them until serving time.
  3. Mix the mustard sauce ingredients in a bowl with a spoon.
  4. When ready to serve, reheat the scallions for 30-45 seconds in a microwave with the remaining 2 tbsp of scallion cooking juice.
  5. Meanwhile, heat a large, heavy saute pan over high heat. Add the 2 tsp of olive oil to the pan. When pan is smoking, add the scallops leaving space in between them for turning. Cook for about 1 minute then turn and cook for 1 more minute on the other side.
  6. Remove he scallops from the pan directly onto 4 appetizer plates, putting 2-3 scallops in the center of each plate. Then carefully drape the scallions in a circle around the scallops, about 8 per plate. Give the mustard sauce a brisk stir and spoon it over the scallops and scallions. Then sprinkle the paprika on top and serve!
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Dec 11 »
Today - Dec 11
December 12 - 18
December 19 - 25
Dec 26 - Jan 01
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 202g
Recipe makes 4 servings
Calories 249  
Calories from Fat 152 61%
Total Fat 17.21g 22%
Saturated Fat 2.34g 9%
Trans Fat 0.0g  
Cholesterol 37mg 12%
Sodium 350mg 15%
Potassium 388mg 11%
Total Carbs 3.73g 1%
Dietary Fiber 0.2g 1%
Sugars 0.69g 0%
Protein 19.18g 31%



  • Wendy DeMarzo
    October 18, 2011
    Scallops are one of my favorites! Maybe next time add a drop or two of honey into the sauce...
    This is a variation
    1 reply
    • John Spottiswood
      October 19, 2011
      Great suggestion, Wendy. I do think a little sweetness would have been nice. I think a little salt in the sauce might have cut the bitterness a bit too.


    • Mari
      October 23, 2011
      The scallops must be delicious with that mustard sauce. I like this recipe very much. Thanks!
      1 reply
    • Margrit Delvoie
      October 21, 2011
      It looks very nice served like this. I will try it next time I make scallops and maybe saute the scallions and make a bearnaise sauce to go with it. Thanks, Margrit
      • A.L. Wiebe
        October 21, 2011
        I absolutely LOVE scallops! This looks good, but I can see how you weren't too blown away by the mustard sauce. I'm not a huge fan of red wine vinegar in something that is so delicately flavored as scallops. It can be a bit over-powering, in my opinion. I'd perhaps try some lemon or lime juice instead, and maybe a wee bit of honey, as Wendy DeMarzo suggested. Or, instead of the mustard sauce, how about a nice balsamic glaze?
        Thanks for the great inspiration, John!
        2 replies
        • John Spottiswood
          October 21, 2011
          Thanks for the great suggestion, A.L. I'm thinking of trying a similar dish without the dijon as well. I'm guessing butter and lemon juice with perhaps a tough of honey would be wonderful. I love the sweetness of scallops and didn't love the contrast with the bitterness of the dijon.
          1 reply
          • A.L. Wiebe
            October 21, 2011
            Now how could you go wrong with butter, lemon and honey?
        • Arturo Féliz-Camilo
          October 19, 2011
          the scallops look fantastic!
          1 reply
        • Martha A. Cheves
          October 18, 2011
          Scallops are one of my favorites. This dish is not only beautiful, it's also simple. Thanks for sharing. I plan to give this a try.
          1 reply
        • Melinda
          October 18, 2011
          This recipe sounds interesting for sure - will try it this week - thanks.

          Leave a review or comment