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!