Creamy Scallops With Peas

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

Makes 4 servings

Per serving: 467 calories; 10g total fat; 5g saturated fat; 72mg cholesterol; 457mg sodium; 56g total carbohydrates; 34g protein;

Allergy Warning: Contains milk and wheat