Recipe - Scallops Dijon

Vegetable oil spray
Three fourths pound Scallops
One fourth cup Dry sherry
3 tablespoon Coarsegrain mustard
1 tablespoon Heavy cream
Salt and pepper

Rinse, drain and pat dry scallops. Spray a nonstick
skillet wqith vegetable oil and heat over medium heat.
Add scallops and saute 1 minute.
Transfer scallops to a dish. Add sherry to skillet
and cook to reduce liquid for 30 seconds. Stir in
mustard. Add cream and return scallops to skillet to
warm through, about 30 seconds. Season to taste with
salt and pepper.

Nutritional info per serving: 239 cal; 30g pro, 8g
carb, 6g fat(21%) Exchanges: 3.4 meat, .8 fat

Source: Dinner in Minutes, Miami Herald, 8/31/95
format: 8/5/96, Lisa Crawford
Posted to MMRecipes Digest V3 #212

Date: 06 Aug 96 01:11:13 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM