- 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.
Stonewall Kitchen Ingredients
PromotionsMix & Match 4+ and SAVE 10% Details
Stock up on your favorites, try something new, or create a collection as unique as you are. SAVE 10% when you order four or more of our full-sized jams, jellies and marmalades.