Quick Scallops Dijon

Rinse scallops and pat dry. Heat oil in a large skillet over medium heat. Add scallops and cook 30 seconds per side. Transfer scallops to a plate. Add sherry to the skillet and boil 30 seconds. Stir in mustard and cream. Return scallops to the skillet and season with salt and pepper. Cook scallops about 30 seconds until heated through. Divide scallops and sauce between plates and serve immediately.