| 1 | Rinse, drain and pat dry scallops. |
| 2 | Spray a nonstick skillet wqith vegetable oil and heat over medium heat. |
| 3 | Add scallops and saute 1 minute. |
| 4 | Transfer scallops to a dish. |
| 5 | Add sherry to skillet and cook to reduce liquid for 30 seconds. |
| 6 | Stir in mustard. |
| 7 | Add cream and return scallops to skillet to warm through, about 30 seconds. |
| 8 | Season to taste with salt and pepper. |
| 9 | nutritional info per serving: 239 cal; 30g pro, 8g carb, 6g fat(21%) exchanges: 3.4 meat, .8 fat |
