Scallops Dexter

Olive Oil

1 medium yellow onion, finely chopped

3-6 cloves garlic, minced

8 oz fresh sliced mushrooms

1 lb whole bay scallops, or deep-sea scallops cut in quarters

1 cup white wine

1 tbl Dijon Mustard

1 tsp tarragon, finely ground

½ tsp salt

¼ to ½ tsp black pepper, ground

Shake of ground red pepper

Shake of paprika

Shake of basil leaves

2 tbl flour, sifted

Heat 1 or 2 tbl of olive oil in a wok, on medium-high heat. Put in the onions and garlic, and sauté until browned, or near caramelized. Add the mushrooms, and stir-fry until they begin to cook. Stir in the white wine, mustard, salt, and spices. Bring to a boil. Add the scallops. Turn heat down and simmer until scallops are done – firm, but not rubbery. Pull off a cup of the juice, and stir in the flour to make a roux. Add that back into the dish, and stir to mix and thicken.

Serve over egg noodles, or with French bread. Serves 2 to 3.