Sprinkle scallops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat until hot. Add scallops; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm.
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. Remove from heat; stir in butter. Spoon sauce over scallops; sprinkle scallops with parsley.
This recipe is fast, and there are some problems. The Dijon mustard, even just 1/2 teaspoon, overwhelms the whole dish. The onions really have no time to cook, so they are tart and tangy, overpowering the flavor of the scallops.
I suggest omitting both the mustard and the onions, and vermouth makes a good dry wine to use. Use a lot more wine, and perhaps serve with a side of buttered vermicelli.
Mustard and scallops is like mustard and apple sauce - nobody likes mustard and apple sauce.
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