1 lb. sea scallops
1/4 c. unbleached flour
1 tbsp. olive oil
2 garlic cloves, finely chopped
1/4 c. dry white wine
3 med. plum tomatoes, seeded & chopped
1 tsp. fresh thyme or 1/2 tsp. dried
1 tbsp. stone-ground mustard

Rinse the scallops, drain in a fine-mesh strainer and pat dry with paper towels. Pour the flour on a piece of foil, dredge the scallops in it and shake off excess flour. In a 10-inch fry pan heat the oil over medium-low heat. Add the garlic, then the scallops and saute 2 minutes. Add the wine, a little at a time. Add the chopped tomato, thyme and mustard and cook for 1 to 2 minutes. Serve immediately. Yield: 4 servings.