Sauteed Scallops with Crushed Peppercorns

24 large sea scallops

TT salt

2 TBS mixed peppercorns, crushed

1 TBS oil

2 TBS butter

1 TBS dry sherry

¾ cup creme fraiche

1 TBS lemon and lime zest

1 TBS chopped mint

1. Sprinkle scallops with salt and peppercorns
2. Medium-hot skillet and oil, sear scallops in skillet 4 min.
3. Add butter and sherry, turn scallops, sear another 2 min.
4. Remove scallops, add creme fraiche, thicken 2 min.
5. Spoon sauce over scallops, garnish with zest and mint
6. Serving suggestion — place on bed of pasta

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