Course : Seafoods
Serves: 4
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2 tablespoons unsalted butter -- (1/4 stick)
1 large shallot -- chopped
1 cup brut champagne or dry white wine
1 teaspoon salt
1 teaspoon white pepper
1 1/2 pounds fresh scallops
2 tablespoons Calverts cedar street chive mustard
3 cups whipping cream
1/4 cup unsalted butter -- cut into pieces -- (1/2 stick)

Preparation / Directions:

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

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