This recipe is fast, and there are some problems. The Dijon mustard, even just 1/2 teaspoon, overwhelms the whole dish. The onions really have no time to cook, so they are tart and tangy, overpowering the flavor of the scallops. I suggest omitting both the mustard and the onions, and vermouth makes a good dry wine to use. Use a lot more wine, and perhaps serve with a side of buttered vermicelli. Mustard and scallops is like mustard and apple sauce - nobody likes mustard and apple sauce.
Sautéed Scallops with White Wine Reduction
AmateurHour Posted: 05/14/10