Sautéed Scallops with Lemon- Mustard Sauce

500gr scallop meat, patted dry

All-purpose flour

1 tbsp. olive oil

2 tbsp. butter

1 shallot, minced

2 tbsp. fresh lemon juice

2 tbsp. sherry

1 tbsp. spicy Dijon mustard

1 tbsp. lemon zest

• Sprinkle scallops with salt and pepper to taste; dust with flour.

• Heat oil in large skillet over high heat.

• Add scallops; sauté until brown and just cooked through, about 3 minutes per side.

• Remove skillet from heat.

• Using tongs, transfer scallops to platter.

• Add butter and shallots to skillet and sauté until golden.

• Add lemon juice, 2 tbsp. sherry and mustard to skillet and scrape up brown bits.

• Place skillet over medium-low heat.

• Whisk until sauce simmer and thickens, about 2 minutes.

• Season sauce with salt and pepper; spoon over scallops.

• Sprinkle a little lemon zest on top before serving.

• Serves 4.