2 lbs. sea scallops
2 tbsp. chopped shallots
1 c. champagne
3/4 c. cream
1 tbsp. Dijon mustard
1/2 c. fish stock
1 tbsp. chopped parsley
Salt and pepper to taste
2 tbsp. butter

In a large skillet melt the butter. Sear the scallops, add the shallots and let cook for a few seconds. Deglaze with champagne. With slotted spoon, remove the scallops onto a platter. Reduce the champagne until half and add the fish stock, cream and mustard. Reduce the sauce to the desired consistency. Add the chopped parsley and adjust seasoning. Return the scallops to the sauce and bring to a boil and adjust seasoning again. Serve.