Pork Scallops with Dijon Sauce

Heat half the butter and half the oil in each of 2 large, heavy skillets over medium-high heat.

Add just enough scallops to each hot skillet so they do not overlap.

(If skillet is crowded, pork will steam rather than brown.) Cook about 1 minute on each side or until browned.

Transfer the cooked scallops on a platter and cover tightly to keep warm while you cook remaining scallops. Discard fat in skillets.

Add half the wine and half the broth to each skillet; cook over high heat 1 minute, scraping up bits from bottom.

Consolidate wine/broth mixture in one skillet.

Boil, uncovered, until reduced to 1/3 cup.

Add cream and boil, uncovered, until sauce is reduced to about 3/4 cup or until it lightly coats back of spoon.

Turn off heat; whisk in mustard. Add to sauce any juices that have collected from the pork.

Pour sauce over pork or serve separately.