1 pound Downeast Dayboat scallops
salt and pepper
all purpose flour (or rice flour if keeping gluten-free)
1 tbs olive oil
2 tbs butter
2 tbs fresh lemon juice
2 tbs water
1 tsp Dijon mustard

Sprinkle scallops with salt and pepper and dust with flour. Heat oil in large skillet over high heat.  Add scallops and sauté until browned to your liking (1-2 minutes per side).  Remove skillet from heat.  Using tongs, transfer scallops to platter.  Add butter, lemon juice, water and mustard to skillet and scrape up browned bits.  Place skillet over medium-low heat.  Whisk until sauce simmers and thickens, about 2 minutes.  Season sauce with salt and pepper and spoon over scallops.

Makes 4 servings. From Bon Appétit November 1999