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Lemon Dijon Pan Sauce
Prep time: 10 minutes Cook time: 10 minutes Serves: 4
Ingredients
- 1 Tbsp The Spice Hunter® California Parsley Leaves
- 1 lb. Fresh sea scallops
- 1 Tbsp Weis Quality Pure Olive Oil
- 2 Tbsp Weis Quality Unsalted Butter
- 2 Tbsp Weis Quality All-Purpose Flour
- 1 cup Weis Quality Chicken Broth– Reduced Sodium
- 1 Tbsp Weis Quality Dijon Mustard
- 1/2 Lemon, zested and juiced
Instructions
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4
- Heat olive oil in pan over medium-high heat.
- Sear scallops in olive oil; about 2-3 minutes on each side or until both sides have browned and scallops are firm.
- Remove from the pan.
- Reduce heat to low and add butter and flour to the pan.
- Stir in the chicken broth and Dijon mustard and scrape up the browned bits from the bottom of the pan; simmer 1 minute.
- Remove pan from heat; add lemon zest, lemon juice, parsley and scallops.
- Spoon sauce over scallops and serve.
- Serving Suggestion: Replace scallops with 1 lb. of chicken breasts or tilapia fillets.
