1 cup half & half or heavy cream |
1 Tbsp flour |
1 to 2 tsp coarse-grain Dijon mustard |
1 lb sea scallops |
(1) 10-oz pkg frozen peas |
1/4 cup grated Parmigiano-Reggiano cheese |
8-oz freshly cooked pasta |
Chopped fresh parsley |
In a large skillet, combine cream and flour. Cook over medium heat, stirring constantly, until mixture comes to a boil (about 2 to 3 minutes). Continue to cook and stir until sauce reaches desired consistency (no more than 1 minute). Add mustard; stir to blend. Add scallops and frozen peas. Cook until peas are tender and scallops are cooked (about 5 minutes). Do not overcook scallops.
Remove from heat, then stir in grated cheese. Season with salt and freshly ground pepper. Serve over freshly cooked pasta, and sprinkle with parsley. Makes 4 servings
