Coquilles St Jacques classic recipe

I opened the blog and I realized that my last update was a month ago. A month?!! But I thought, surely,  I traveling twice during the month, for my mom's health reasons , which thank God is great now.
The images below are from Colonia de Sacramento, ,when we returned from Uruguay a place I recommend you meet.

We spent, cold days and lots of rain, and when we returned to Buenos Aires time does not change.

But on Tuesday, the day dawned bright and very cute, and I began to think that we're almost in September and after this  cold winter , I needed the warm days of summer.

Still thinking about the warmth of summer  I opened the freezer and saw some scallops I had bought before travel.The shells, were right there in the cabinet and them the ideia was in my head. As was cold to prepare  it grilled the best would be make the classic coquilles St Jacques. Perfect choice once they referred me to  summer days ,  and the warmth of  its thick sauce warmed my soul

Ingredients 250g of sea scallop 2 shallots, chopped 300ml of dry wine quality blano 1 tablespoon butter 1 teaspoon dry mustard 1 tablespoon Dijon mustard 250ml whipping cream Chopped fresh oregano salt Grated cheese gratin 4 scallop shells

Directions: Melt the butter in a large skillet over medium-high heat. Add the scallops to the butter and sauté them, turning once, until they are golden brown on both sides, about 4 minutes; transfer the scallops to a plate and cover to keep warm In a saucepan put other ingredients except cream. Reduce the heat slightly and simmer until the sauce has reduced by half.  Add cream and boil until it takes body,  add salt and pepper to taste. Stir in the scallops,palce the in the shells, sprinkle chopped oregano and grated cheese   Preheat the oven broiler  Place the shells from the broiler and cook until the scallop mixture is hot, bubbly, and browned on top. Take gratin in a hot oven, so do not dry Makes 4 servings