Creamy Scallops With Peas

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Ingredients:

• 1 cup half & half or heavy cream
• 1 Tbsp flour
• 1 lb sea scallops
• 1 to 2 tsp coarse-grain Dijon mustard
• 10-oz pkg frozen peas
• 1/4 cup grated Parmigiano-Reggiano
• 8-oz freshly cooked pasta
• Chopped fresh parsley

Directions:

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

Per serving using half & half: 467 calories (20% calories from fat); 10g total fat; 5g saturated fat; 72mg cholesterol; 457mg sodium; 56g total carbohydrates; 34g protein