Mustard scallops are an easy and tasty main course. A very tasty variant is scallops with mushrooms and scallops with arugula and cherry tomatoes. Mustard scallops are one of those dishes that can be elegant, a quick recipe with bold yet balanced flavors.

Perfect for both a family lunch and a last-minute dinner that still wants to make a good impression.
This dish originates from the classic green pepper steak and the tradition of scallops, thin slices of meat (usually veal or chicken), but in this case, I wanted to try with pork loin. I lightly flour them and simply cook them in a pan. Mustard comes into play as the star of the sauce, giving character and a slightly pungent note with an irresistible creaminess, especially if softened with cream, but if you don’t like it, you can replace it with hot broth.

The secret to mustard scallops lies in simplicity. The meat should be cooked quickly, just long enough to stay tender and juicy, while the sauce is prepared directly in the same pan, gathering all the flavors from the cooking base. In just a few minutes, you get an enveloping sauce that perfectly binds each bite.

I love this recipe for its versatility; you can use mild or stronger mustard, add a splash of brandy to deglaze, or enrich the dish with aromatic herbs like thyme or fresh parsley. The result is always harmonious and never trivial; they go well with simple side dishes like roasted potatoes, mashed potatoes, or grilled vegetables, which enhance the flavor without overshadowing it. It’s a practical, quick, and flavorful dish, ideal for those who love to bring classic recipes to the table with a touch of speed and personality.