Ingredients

• 2 1/2 lbs bay scallops
• 1/2 C Dijon mustard
• 4 t dry mustard
• 4 T sugar
• 1/4 C white wine vinegar
• 2/3 C vegetable oil
• 1/2 C fresh dill, chopped
• lettuce leaves

Instructions

1. Poach the scallops in simmering water until opaque, then rinse to stop the cooking process, drain, and refrigerate.
2. Combine the Dijon, dry mustard and sugar, then stir in the vinegar and gradually add the oil while stirring constantly. Add the dill and season to taste, then chill.
3. Combine the scallops and sauce and serve on lettuce-lined plates.

Source: Barefoot Contessa, pg 115

Contributed by: Skip