Mustard Scallops

source: adapted from Epicurious

Serves 2.

120g bay scallops
1 tablespoons olive oil
1 large shallot (or 2 small), minced
1/4 cup dry white wine
1/3 cup water
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter, cut into bits
roasted red peppers from jar, about 1/2 of a pepper, chopped
1 red onion

• Slice the red onion into four 1/2" thick slices. Oil lightly, and roast for 1 hour in an oiled pan. For the first half hour, cover the pan with foil. When done, coarsely chop two of the slices, and keep the other two for another use (like a salad).
   
• Pat scallops dry and season with salt and pepper. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
   
• In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add the chopped onion and red pepper.
   
• Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.
   
• Spoon sauce onto a small platter or 2 plates. Top sauce with scallops. Serve.

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