1 lb. scallops (whole bay scallops or halved or quartered sea scallops)
1 tbsp. butter
1 tbsp. finely chopped shallots
2 tbsp. red wine vinegar
1 c. heavy cream
Salt
1 tbsp. Dijon mustard
1 tbsp. finely chopped parsley

Heat 1 tablespoon butter in a skillet and add the shallots. Cook briefly, stirring. Add the vinegar, cook until almost all the vinegar is evaporated. Add cream and mustard, cook down over high heat until reduced by half. Add the scallops and the salt to taste. Cook, shaking the skillet so that the scallops cook evenly, about 1 to 3 minutes. Serve. Sprinkle with chopped parsley.