Serves 2
Ingredients
10 pieces U20-U30 Sea Scallops
2 tbl chopped Shallots
½ C White Wine
1 tbl Thyme
3 tbl POP Mustard
2 tbl loosely chopped Parsley
1 tbl Olive Oil
1 tbl Butter
S&P
Directions
Dry the scallops off with a paper towel and season with salt and pepper.
Heat oil and butter in a saute pan on medium high heat.
Carefully place scallops in the pan and sear for 2 minutes on one side until golden brown and crispy.
Flip scallops over and sear on the other side for one minute, remove scallops from the pan.
Saute the shallots in the hot pan until soft, 2-3 minutes. Add the white wine, thyme, and POP Mustard. Reduce for 1 minute.
Place the cooked scallops on a plate, pour the POP Mustard sauce over the top, and garnish with parsley.
