4 servings

1 lb. scallops, preferably bay scallops
1 tbsp. butter
1 tbsp. finely chopped shallots
2 tbsp. red wine vinegar
1 c. heavy cream
Salt
1 tbsp. imported mustard such as Dijon or Dusseldorf
1 tbsp. finely chopped fresh parsley

If sea scallops are used, cut them into quarters. If bay scallops are used, leave them whole. Set aside.

Heat the butter in a skillet and add the shallots. Cook briefly, stirring. Add the vinegar and cook until almost all the vinegar has evaporated.

Add the cream and cook down over high heat until reduced by half. Stir in the scallops and salt to taste. Cool, shaking the skillet so that the scallops cook evenly, about 1 minute.

Remove from the heat and swirl in the mustard. Sprinkle with chopped parsley.

Note: Mustard must be used sparingly so as not to overpower the dish. Dish may be accompanied by noodles enhanced with a few sliced mushrooms and a salad of cucumber and dill.