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Pan Seared Scallops with Red Pepper Jelly View Larger

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.


In Stock

Red Pepper Jelly
Red Pepper Jelly Item: 101308 $7.95


available to purchase November 21, 2014.

Horseradish Mustard
Horseradish Mustard Item: 120804 $6.50