Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   unsalted -- (1/4 stick)
                        butter
   1      large         shallot -- chopped
   1      cup           brut champagne or dry
                        white wine
                        salt and freshly ground
                        white pepper
   1 1/2  pounds        fresh scallops
   2      tablespoons   Calvert's cedar street
                        chive mustard
   3      cups          whipping cream
     1/4  cup           unsalted -- (1/2 stick)
                        butter -- cut into pieces

Preparation:

Heat 2 tbs. butter in large skillet over medium heat. Add shallot and sauté lightly. Add champagne or wine until reduced by half. Season with salt and white pepper. Add scallops, top with piece of buttered parchment or waxed paper and simmer gently until just cooked through, about 2 to 3 minutes. Remove scallops with slotted spoon and keep warm. Increase heat and reduce juices to a glaze. Blend in Calvert's Cedar Street Chive Mustard and cream and simmer until thickened and mixture lightly coats spoon, about 20 minutes. Whisk in remaining butter. Taste and adjust seasoning. Divide sauce among warmed dinner plates. Arrange scallops over sauce and top each with slice of kiwi