Sauteed Sea Scallops with Mustard Sauce

• 3/4 pound sea scallops
• 1 1/2 tablespoons olive oil
• 1 large shallot, minced
• 1/4 cup dry white wine
• 1/3 cup water
• 2 tablespoons Dijon mustard
• 2 tablespoons cold unsalted butter, cut into bits
• 2 scallion greens, cut diagonally into 1/4-inch slices (about 2 tablespoons)
• Accompaniment: caraway rice cakes

1. Remove tough muscle from side of each scallop if necessary.
2. Pat scallops dry and season with salt and pepper.
3. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and saute scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through.
4. Transfer scallops with tongs to a plate and keep warm, covered loosely.
5. In oil remaining in skillet cook shallot over moderate heat, stirring, until softened.
6. Add wine and boil, scraping up brown bits, 1 minute.
7. Stir in water and mustard and simmer until reduced to about 1/4 cup.
8. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce.
9. Season sauce with salt and pepper.
10. Spoon sauce onto a small platter or 2 plates.
11. Top sauce with scallops and sprinkle with scallion.
12. Serve scallops with caraway rice cakes.

scallops, olive oil, shallot, white wine, water, mustard, cold unsalted butter, scallion greens, accompaniment

Taken from www.epicurious.com/recipes/food/views/sauteed-sea-scallops-with-mustard-sauce-12020 (may not work)