French Scallops in Cream Sauce

Making scallops is easier than you think! This recipe is simple yet elegant.

French Scallops in Cream Sauce 

Ingredients
12 scallops
1/4 cup white wine
1/2 cup cream
2 tablespoons butter
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper

Directions
Heat butter in a pan over medium high heat. Sear the scallops for about 2 minutes per side until golden. Remove and set aside.

In the same pan, sauté the garlic until fragrant. Deglaze with white wine, stirring to lift any browned bits from the pan. Stir in the heavy cream and Dijon mustard, cooking until the sauce slightly thickens. Garnish with fresh parsley and serve immediately with crusty bread or over a bed of creamy mashed potatoes.