Caper Sauce

1 T butter
1 T flour
2 T Sherry or dry white wine
1/2+ cup milk, cream or half & half
1 tsp dried mustard (or Dijon mustard)
dash garlic powder
dash white pepper
capers
salt to taste

Melt butter in skillet, stir in flour. Add sherry and milk, stirring continually. Add mustard, garlic and white pepper. Continue stirring until thick. Add drained capers. Taste and add salt if needed. Capers are pretty salty so definitely taste first. Plate seared scallops either on top of sauce, under sauce or sauce on the side. Add a slice of lemon!