Instructions: Pat scallops dry and season with salt and pepper. Heat oil in a 10- to 12 inch nonstick skillet over moderately high heat until hot but not smoking, then saute scallops until golden and just cooked through, 1 to 2 1/2 minutes on each side, depending on size. Transfer scallops to a plate, cover loosely and keep warm.

Cook shallot in oil remaining in skillet over moderate heat, stirring, until softened. Add wine and boil, stirring and scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup, about 2 to 3 minutes. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season with salt and pepper.

Spoon sauce onto a small platter or 2 plates. Top with scallops and sprinkle with green onions.

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