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.