Scallops Dijonaise

• sea scallops↗1 lb
• green onions↗2 -3

  chopped

• flour↗2 -3 tablespoons
• butter↗2 tablespoons
• freshly chopped parsley1 tablespoon
• seasoning salt↗1⁄2 teaspoon
• Dijon mustard↗1 tablespoon
• alfredo sauce1⁄2 cup
• dry white wine↗1⁄4 cup
• deli sliced provolone cheese↗6 slices
• cooked rice↗2 cups

Step-by-step instructions

1. 1

   In a small mixing bowl combine parsley and chopped green onions; set aside.

2. 2

   In a large ziplock bag, mix flour and seasoned salt.

3. 3

   Drain any excess liquid from scallops and place in bag and shake to coat.

4. 4

   Heat Butter in a medium sauce pan and sauté scallops until lightly browned and evenly cooked.

5. 5

   Add green onion and parsley mixture, as well as mustard, Alfredo sauce, and wine.

6. 6

   Cook over medium heat and simmer for 5 minutes.

7. 7

   Arrange cheese slices over scallops and cover.

8. 8

   Cook on low about 2-3 minutes until cheese is melted.

9. 9

   Serve over rice.