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  • Scallops in Scallion Nests

    4 votes
    Scallops in Scallion Nests
    Prep: 10 min Cook: 7 min Servings: 4
    by John Spottiswood
    300 recipes
    >
    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.

    Ingredients

    • 4 bunches small scallions (6-8 scallions per bunch)
    • 1 cup water
    • 1/4 teaspoon salt
    • 2 teaspoons cooking juices from scallions
    • MUSTARD SAUCE
    • 1 tablespoon Dijon-style mustard
    • 1 tablespoon red wine vinegar
    • 1/4 cup virgin olive oil
    • 1 pound large scallops (about 12) washed
    • 2 teaspoons virgin olive oil
    • 1/4 teaspoon paprika

    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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    Reviews

    • Wendy DeMarzo
      Wendy DeMarzo
      Scallops are one of my favorites! Maybe next time add a drop or two of honey into the sauce...
      1 reply
      • John Spottiswood
        John Spottiswood
        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
        Mari
        The scallops must be delicious with that mustard sauce. I like this recipe very much. Thanks!
        1 reply
        • John Spottiswood
          John Spottiswood
          You're welcome Mari. Hope you enjoy them!
        • Margrit Delvoie
          Margrit Delvoie
          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
            A.L. Wiebe
            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
              John Spottiswood
              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.
              • A.L. Wiebe
                A.L. Wiebe
                Now how could you go wrong with butter, lemon and honey?
            • Arturo Féliz-Camilo
              Arturo Féliz-Camilo
              the scallops look fantastic!
              1 reply
              • John Spottiswood
                John Spottiswood
                Thanks for the comment Arturo!
              • Martha A. Cheves
                Martha A. Cheves
                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
                • John Spottiswood
                  John Spottiswood
                  I hope you enjoy it Martha!
                • Melinda
                  Melinda
                  This recipe sounds interesting for sure - will try it this week - thanks.

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