1 1/2 lb. bay scallops
1/2 c. flour
2 tbsp. butter
2 tbsp. vegetable oil
2 shallots, finely chopped
3 tbsp. dry sherry
1 c. heavy cream
3 tbsp. Dijon mustard with green peppercorns
Salt and freshly ground pepper to taste
2 tbsp. chopped fresh parsley

Rinse the scallops under cold running water. If bay scallops are unavailable, use quartered sea scallops. Dry on paper towels, then dredge them in the flour. Set aside.

Melt the butter and oil in a large skillet and add the shallots. Cook for 1 minute over medium heat, add the scallops, raise the heat to high, and quickly saute for several minutes, shaking the pan, until they are golden. Reduce the heat to medium, add the sherry, and cook until the liquid evaporated.

In a small bowl, whisk together the cream, mustard, salt and pepper, and pour into the pan. Mix well to coat the scallops and heat through for 2 minutes. Do not allow to boil. Sprinkle with parsley and serve immediately. Serves 4.