Sweet, tender scallops need very little cooking. In fact, to remain delicate and flavorful, they should be cooked only a few minutes over high heat in a skillet large enough to hold them in one layer without touching. The result will be a crusty coating while the inside remains juicy.
The savory sherry and mustard sauce takes only a couple of minutes to cook in the same pan used for the scallops.
HELPFUL HINTS
– Be sure to dry scallops with a paper towel before cooking to get a nice crust on them.
– Find shredded carrots in the produce department.