Ingredients:
1 lb Scallops
2 Tbsp butter
1/3 cup dry sherry
4 Tbsp coarse grained Dijon mustard
2 Tbsp heavy cream
salt and pepper, to taste

Directions:
1. Rinse and dry scallops.
2. In a non-stick skillet, melt butter over medium heat. Add scallops and sauté for 1 minute.
3. Transfer scallops to a bowl.
4. Add sherry to skillet and cook for 30 seconds.
5. Stir in mustard and cream.
6. Return scallops to skillet and cook 1-2 mintues until heated through.
7. Season with salt and pepper.