Sautéed Scallops with White Wine Reduction

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon dijon mustard 
• 0.3 cup cooking wine dry white
• 2 tablespoons parsley fresh chopped
• 1  garlic clove minced
• 2 tablespoons butter light
• 2 teaspoons olive oil 
• 2 tablespoons onion fresh minced
• 0.5 teaspoon oregano dried
• 0.5 teaspoon salt 
• 1 pound sea scallops 
• 3 tablespoons water 

Equipment

• frying pan

Directions

1. Combine first 6 ingredients; set aside.
2. Sprinkle scallops with salt and pepper.
3. Heat oil in a large nonstick skillet over medium-high heat until hot.
4. Add scallops; cook 2 minutes on each side or until done.
5. Remove scallops from pan; keep warm.
6. Pour wine mixture into pan; cook over medium-high heat, scraping pan to loosen browned bits. Bring to a boil, and cook 1 minute or until reduced to 1/3 cup.
7. Remove from heat; stir in butter. Spoon sauce over scallops; sprinkle scallops with parsley.