Preparation Info

Pan Seared Scallops with Red Pepper Jelly



  1. Season scallops with salt and pepper.
  2. In a medium sauté pan over medium heat, place oil and heat until it begins to smoke.
  3. 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.
  4. Add white wine and deglaze the pan. Add Red Pepper Jelly and swirl until completely combined. Serve over scallops.

Stonewall Kitchen Ingredients

Horseradish Mustard

Horseradish Mustard

Item: 120804


Add to Wishlist