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Seared Scallops in a Mustard Cream Sauce


Seared Scallops in a Mustard Cream Sauce, this fancy appetizer is the perfect way to start any dinner party.

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Rate this recipe 4.5/5 (67 Votes)


  • 6 sea scallops
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 3/4 cup whipping cream (35%)
  • 1 teaspoon grainy mustard
  • Juice of 1/2 lemon
  • Pinch dried chili flakes, to taste
  • Handful Italian parsley, chopped
  • 1 to 2 tablespoons chicken stock, if needed


Servings 2
Preparation time 10mins
Cooking time 15mins


Step 1

Add oil to large fry pan over high heat. When oil is hot, add scallops. Sear scallops until just cooked through and golden brown on both sides, about 2 minutes per side. Remove from pan. Keep warm.

To same fry pan, add butter. When butter melts, add cream, grainy mustard and lemon juice. Bring the mixture to a boil and then reduce to a simmer. Cook until sauce thickens or reduces by about half, about 5 to 7 minutes. Add the chili flakes, parsley and season with salt and pepper. Place the scallops into the sauce and let heat through, about 1 minute. If sauce becomes too thick, thin with 1 to 2 tablespoon chicken stock or cream. Serve 2 or 3 scallops per portion.


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