Dijon Scallops

Ingredients

• 1 pound Scallops
• 2 Tablespoons butter
• 1/3 cup dry sherry
• 4 Tablespoons coarse grained Dijon mustard
• 2 Tablespoons heavy cream
• salt and pepper, to taste

Directions

Rinse and dry scallops.

In a non-stick skillet, melt butter over medium heat. Add scallops and sauté for 1 minute.

Transfer scallops to a bowl.

Add sherry to skillet and cook for 30 seconds.

Stir in mustard and cream.

Return scallops to skillet and cook 1-2 mintues until heated through.

Season with salt and pepper.

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