Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Vegetable oil spray
3/4 lb Scallops
1/4 c Dry sherry
3 tb Coarse-grain mustard
1 tb 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

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