CHEF JEFF — ONE BYTE AT A TIME: Dijon Scallops with Rice

This dish is elegant yet simple to fix.

Dijon Scallops with Rice

2 teaspoons canola oil

¾ pound scallops

½ cup dry sherry

2 tablespoons Dijon mustard

1 tablespoon heavy cream

2 tablespoons chopped chives

Salt and freshly ground black pepper

½ cup 10-minute brown rice

1 cup water

½ cup packaged grated carrots

Salt and freshly ground black pepper

Add rice and water to a medium-size saucepan and bring to a boil. Lower heat to medium, add carrots, cover with a lid and simmer 10 minutes. Add salt and pepper to taste.

While rice is cooking, heat oil in a medium-size nonstick skillet. Add scallops to pan and saute 1 minute per side. Remove scallops to a dish. Add sherry to pan and simmer 30 seconds. Add mustard and cream to pan and mix well. Return scallops to pan for 30 seconds. Add salt and pepper to taste. Sprinkle chives on top. Serve scallops over rice and carrots.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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