Scallops with Maple Mustard Sauce

Total time: 15 minutes
    Use the larger sea scallops for this if you can..... Scallops are best when cooked quickly as overcooking tends to make them tough. Use fairly high heat; they can give off a lot of liquid, and you want them to fry, not steam.

 Ingredients:

• 10oz (300gr) large scallops
• 2 slices Prosciutto
• 1 tbs Dijon-style mustard
• 2 tsp maple syrup
• 1/3 cup (3oz, 90gr) Greek or plain yogurt
• 1/3 cup (1.5oz, 45gr) Parmesan cheese
• 1 tbs fresh tarragon   substitute 1 tsp dried
• 1 tbs olive oil

 Instructions:

• Roughly chop Prosciutto. 
• Heat oil in a nonstick skillet over medium-high heat. Add Prosciutto and sauté until crisp. 
• Remove with a slotted spoon and set aside.
• Add scallops and fry until lightly golden, then turn and fry the other side, 4 - 5 minutes total.  Scallops are done when they turn opaque.
• Remove and keep warm.
• Reduce heat to medium and add mustard, maple syrup, yogurt. 
• Stir well to scrape up any browned bits.  Heat through but do not boil. 
• Add Parmesan, tarragon, Prosciutto and stir well. 
• Spoon over scallops and serve.