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BAY SCALLOPS DIJON

Whole Foods Market Cookbook
by Steve Petusevsky & Whole Foods Market Team
Use either bay or larger sea scallops for this simple pan saute. Bay scallops are very small, only Vz inch in diameter. They are sweet and succulent, and they offset the spice of Dijon mustard and dry wine. Just cook the scallops until they're barely opaque to keep them tender. If you prefer to use large sea scallops, cook them for an additional minute. Serve the scallops over linguine or couscous. The pan juices make a delicate sauce flavored with the reduced wine essence and sharp mustard taste.
Serves 4

INGREDIENTS

• 1 pound linguine
• 2 teaspoons olive oil
• 1 cup thinly sliced red pepper
• 1 cup thinly slivered red onion
• 1 clove garlic, minced (1/2 teaspoon)
• 3/4 pound bay scallops
• 1/2 cup white or rose wine, or 1/3 cup sweet vermouth
• 3 tablespoons Dijon mustard
• 1/4 cup chopped parsley
 

DIRECTIONS

Bring a large pot of salted water to a boil. Add the linguine.

While the linguine is cooking, heat the olive oil in a medium saute pan over medium-high heat.

Add the red pepper, red onion, and garlic. Saute, stirring often, until the vegetables are soft, for about 2 minutes.

Add the scallops and cook for 30 seconds.

Add the wine, and simmer for 1 to 2 minutes to reduce the liquid in the pan and concentrate the flavor.

Stir in the mustard and parsley, and heat through.

Be careful not to overcook the scallops.

Serve over the drained linguine.
 

Variation: Want more of a French touch? Add 1½ teaspoons fresh thyme leaves and 1 medium ripe tomato, seeded and chopped, at the same time as you stir in the mustard and parsley. For a stellar presentation, serve the scallops over molded rice or orzo, speared with a thyme sprig. To mold rice or orzo, press hot rice or orzo into a small lightly oiled cup or souffle dish. Allow the rice or orzo to rest for 15 seconds; then unmold it onto a serving plate.
 

NUTRITION
PER SERVING: Calories 360; Calories From Fat 45; Calories From Saturated Fat 0; Protein 29 G; Carbohydrate 42 G; Total Fat 5 G; Saturated Fat 0 G; Cholesterol 55 Mg; Sodium 550 Mg; 12% Calories From Fat