Serving Size:    2



     3/4  pound   sea scallops
   3   large  shallot -- minced
     3/4  cup   dry white wine
   1   cup   water
   6   tablespoons   Dijon mustard
   2    scallions  cut 1/4 inch
"      1/2  tablespoon   butter


If necessary, remove the tough muscle from the scallops.  Pat dry,  and season with salt and pepper.  In a 12 inch skillet, spray with a non stick coating; heat over a moderately high heat and saute scallops 1-2 minutes on each side.  If needed add some wine to keep from burning.  Transfer to a plate and keep warm. Add more spray to the pan, and some more wine; cook the shallot until softened.  Add the wine and boil, scraping up any brown bits, 1 minute.  Stir in the water and mustard and simmer until reduced to 1/4 cup.  Add the butter and melt until just incorporated with the sauce.   Season the sauce with salt and pepper. Place scallops on plates and spoon sauce over the top.  Garnish with scallions on top.  

Serving Ideas :  Serve over a bed of warm no-yolk egg noodles

Notes:  This is one of the most elegant dinners with a true gourmet taste.  Simply exquisite.   I  sometimes double the sauce part as I love it so much.   If there is one recipe I serve time, and time again...it is this one.


  Per Serving:  Calories: 299.2;  Fat: 6.2g;  Protein: 32.0g;  Carbs: 14.8g;  Cholest: 64mg;  Sodium: 882mg

 If you don't care where you are, then you aren't lost.