Sprinkle scallops with salt and pepper; dust with flour. Heat oil in large skillet over high heat. Add scallops; saute until brown and just cooked through, about 3 minutes per side. Remove skillet from heat. Using tongs, transfer scallops to platter. Add butter, lemon juice, 2 tablespoons 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; spoon over scallops. Makes 4 servings. Bon Appetit November 1999 Per serving: 734 Calories (kcal); 40g Total Fat; (49% calories from fat); 76g Protein; 13g Carbohydrate; 212mg Cholesterol; 1029mg Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (675g)|
|Recipe Makes: 1|
|Calories from Fat: 283 (26%)|
|Amt Per Serving||% DV|
|Total Fat 31.4g||42 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 3g|
|Cholesterol 208.8mg||64 %|
|Sodium 1001.7mg||35 %|
|Potassium 1653.8mg||44 %|
|Total Carbohydrate 110.5g||32 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 106.6g|
|Protein 88.9g||127 %|
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Calories per serving: 1101
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