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CATEGORY CUISINE TAG YIELD
November 19 1 Servings

INGREDIENTS

1 lb Sea scallops, patted dry
All purpose flour
1 T Olive oil
2 T Butter, 1/4 stick
2 T Fresh lemon juice
2 T Water
1 t Dijon mustard
1 Fat, 0 Other Carbohydrates

INSTRUCTIONS

Sprinkle scallops with salt and pepper; dust with flour. Heat oil in
large skillet over high heat. Add scallops; saute until brown and  just
cooked through, about 3 minutes per side. Remove skillet from  heat.
Using tongs, transfer scallops to platter. Add butter, lemon  juice, 2
tablespoons water and mustard to skillet and scrape up  browned bits.
Place skillet over medium-low heat. Whisk until sauce  simmers and
thickens, about 2 minutes. Season sauce with salt and  pepper; spoon
over scallops.  Makes 4 servings.  Bon Appetit November 1999  Converted
by MC_Buster.  Per serving: 734 Calories (kcal); 40g Total Fat; (49%
calories from  fat); 76g Protein; 13g Carbohydrate; 212mg Cholesterol;
1029mg Sodium  Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 0
Vegetable; 0 Fruit; 7  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1471
Calories From Fat: 350
Total Fat: 39.9g
Cholesterol: 61.1mg
Sodium: 73.4mg
Potassium: 379.5mg
Carbohydrates: 240.9g
Fiber: 8.7g
Sugar: 1.6g
Protein: 32.9g


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