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3/4 lb scallops
vegetable oil spray
1/4 c dry sherry
3 Tbsp coarse grain mustard
1 Tbsp heavy cream
Directions:
Rinse, drain, pat scallops dry. Spray nonstick skillet with vegetable oil and heat over medium heat. Add scallops, saute 1 min.Transfer scallops to a dish. Add sherry to skillet and cook to reduce liquid for 30 sec. Stir in mustard. Add cream and return scallops to skillet to warm through about 30 sec. Season with salt and pepper.
Submitted by Gretchen Grant Contributed on:
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