Sea Scallops in Mustard Cream Sauce


1/2 lb. Sea Scallops

Creole Seasoning for dusting

1 T Butter

1/2 tsp. Minced Garlic

2 T Marsala Wine

1/4 C Heavy Whipping Cream

1 T Fresh Lemon Juice

1/2 T Dijon Mustard

1 tsp. Sweet Grain Mustard (I always use a sweet Bavarian style)


-In bowl whisk together mustard, lemon juice and cream; set aside.

-Dry scallops, lightly dust with creole seasoning (do both sides).

-Heat skillet over medium high heat, add in butter and melt.  Cook scallops 1-2 minutes per side, remove and set aside.  Add in garlic and cook about 2 minutes or until fragrant.

-Deglaze pan with wine, stir in mustard mixture, reduce temperature to medium, cook until sauce thickens.  Add in scallops and cook in sauce for an additional 2 minutes.

-Remove from pan, and pour over sauce.  Enjoy!



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