Sardines & Chocolat

Ingredients

• 1 pound fresh bay or sea scallops
• Kosher salt and freshly ground black pepper
• All-purpose flour, for dredging
• 2 teaspoons Edmond Fallot Provençale Mustard
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 1/2 cup chopped shallots (2 large)
• 1 garlic clove, minced
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 1/3 cup dry white wine
• 1 lemon, cut in 1/2
• 2 tablespoons Cream

Directions

1. If you’re using bay scallops, keep them whole. If you’re using sea scallops, cut each 1 in half horizontally.
2. Sprinkle with salt and pepper, toss with flour, and shake off the excess.In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer.
3. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total.
4. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops.
5. Add the wine, cook for 1 minute, and taste for seasoning. Then, add the mustard and the cream. Serve hot with a squeeze of lemon juice.

This recipe inspired by Ina Garten, FoodNetwork.com.