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4 bunches small scallions (6 to 8 scallions per bunch)

Make 4 bunches small scallions (6 to 8 scallions per bunch) at home with Dijon Style Mustard, Red Wine Vinegar, Virgin Olive Oil, Salt, and Cooking Juices From The Scallions. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 1 tbsp
• 1/2 cup
• 1/4 tsp
• 2 tsp
• 1 lb
• 2 tsp
• 1/8 tsp

Method (preview)

1. 1

   For the scallions: Cut off and discard the root ends of the scallions and about 2 inches of the green ends, along with any damaged leaves.

2. 2

   Wash the scallions thoroughly.

3. 3

   Bring 1 cup water to boil in a large stainless steel saucepan.

4. 4

   Add the scallions, cover, and boil over high heat for 4 to 5 minutes, until tender.

5. 5

   Remove the scallions with a slotted spoon (reserving any remaining cooking juices) and place them on a tray to cool.

6. 6

   When they are cool, cover them with plastic wrap and refrigerate them until serving time.

7. 7

   For the Mustard Sauce: In a small bowl, combine all the mustard sauce ingredients with a spoon. (Do not worry if the ingredients separate.)

8. 8

   For the Scallops: Dry the scallops well with paper towels and place them in a bowl. Mix in the 2 teaspoons olive oil.

9. 9

   At serving time, heat a heavy saucepan or skillet (preferably cast iron) until very hot.

10. 10

    Add the scallops and brown them for about 1 minute on each side.

11. 11

    Set them aside off the heat to continue cooking in their won residual heat while you prepare the plates.

12. 12

    Reheat the scallions in a microwave oven for 20 to 30 seconds, just long enough to take the chill off.

13. 13

    Arrange them on four plates, twisting them to form a circle or "nest" on the plate.

14. 14

    Place 3 scallops in the center of each

15. 15

    "nest" and coat with the mustard sauce. Sprinkle the paprika on top and serve immediately.

16. 16

    Calories Protein Carb Fat Sat Fat Choles Sodium