Scallops in a Curry Sauce

Scallops In a Curry Mustard Sauce

1 pound of scallops

3 tablespoons flour

salt and pepper

olive oil

butter

2 cloves of garlic

2 chipillini onions minced

1/2 cup white wine

1/4 cup cream

2 tablespoons yellow Thai curry

salt and pepper

1 ripe pear or apple sliced

sprinkle of cinnamon

Bake apples or pear sliced in oven at 350 until soft.  Sprinkle with cinnamon.  In a large frying pan heat olive oil and butter.  Meanwhile coat the Scallops in flour, then coat with salt and pepper.  Place scallops in pan, and cook until browned, then turn.  In a small sauce pan sautée onions and garlic until onions clear, add a sprinkle of flour to thicken.  Add wine and allow to cook down.  Add the thick cream and Thai Yellow curry until thick.  Pour over Scallops and allow to simmer together for a few minutes.  On a plate place a slice of baked apple, then place scallops on top and drizzle curry sauce over top.