Pork Scallops With Dijon Sauce
Tender pork scallops in a rich Dijon cream sauce, perfect for a sophisticated dinner that combines savory flavors with a creamy texture. Ideal for special occasions.
Ingredients
Instructions
- Heat half the butter and half the oil in each of 2 large, heavy skillets over medium-high heat.
- Add enough scallops to each skillet so they do not overlap and cook about 1 minute on each side until browned.
- Transfer cooked scallops to a platter and cover tightly to keep warm. Discard fat in skillets.
- Add half the wine and half the broth to each skillet and cook over high heat for 1 minute, scraping up bits from the bottom.
- Combine the wine and broth mixture in one skillet.
- Boil, uncovered, until reduced to 1/3 cup.
- Add heavy cream and boil until sauce is reduced to about 3/4 cup or lightly coats the back of a spoon.
- Turn off heat; whisk in Dijon mustard and add any juices from the pork.
- Pour sauce over pork or serve separately.
Tips & Substitutions
For best results, ensure the pork scallops are patted dry before cooking to achieve a nice sear. If you don't have dry white wine, you can substitute with chicken broth or apple cider vinegar mixed with water. For a lighter sauce, consider using half-and-half instead of heavy cream. Fresh herbs like thyme or parsley can enhance the flavor of the Dijon sauce.
Serving Suggestions
Serve the pork scallops drizzled with the Dijon sauce over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal. A light salad or steamed green beans pairs beautifully with this dish. For a heartier option, consider serving with crusty bread to soak up the sauce. This dish also complements well with a glass of dry white wine.
Storage & Reheating
Leftover pork scallops can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat, adding a splash of chicken broth to prevent drying out. Alternatively, you can microwave them in short intervals, covered, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Scallops With Dijon Sauce contains roughly 325 calories, with 3g protein, 4g carbohydrates, and 33g fat. It is an excellent source of vitamin A (38% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1171mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of pork scallops?
Yes, you can substitute pork scallops with chicken breast or turkey cutlets, adjusting the cooking time as necessary. Chicken should be cooked until it reaches an internal temperature of 165°F, while turkey may need a few extra minutes.
What can I use if I don't have Dijon mustard?
If you don't have Dijon mustard on hand, you can use yellow mustard or spicy brown mustard as alternatives. Keep in mind that the flavor profile will change slightly, but it will still provide a nice tang to the sauce.
How can I thicken the sauce if it’s too thin?
If your sauce is thinner than desired, you can thicken it by simmering it longer to reduce the liquid. Alternatively, mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then stir it into the sauce while it’s simmering until thickened.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).