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Scallops in Scallion Nests Recipe

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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
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Ingredients

Cost per serving $3.85 view details

Directions

  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!
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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%

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Reviews

  • 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.

    Comments

    • 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.

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