- Season scallops with salt and pepper.
- In a medium sauté pan over medium heat, place oil and heat until it begins to smoke.
- Coat scallops lightly with the Horseradish Mustard and place in the hot pan and sear until golden brown on both sides. When browned, remove scallops and turn down heat.
- Add white wine and deglaze the pan. Add Red Pepper Jelly and swirl until completely combined. Serve over scallops.