Sea Scallops with Wasabi Mustard Sauce - Serves 4-6

To serve for a first course, individually plate four scallops per person and drizzle with sauce. Garnish with chives and parsley. To serve as an appetizer, skewer each scallop with a bamboo stick. Place on a platter and put remaining sauce into a bowl to be passed with the scallops. Garnish with chives and parsley.

ingredients

• 24 large sea scallops
• 4 Tbsp. Stonewall Kitchen Wasabi Mustard
• 2 Tbsp. Stonewall Kitchen Maine Maple Champagne Mustard
• 3/4 to 1 cup heavy cream
• 1 Tbsp. butter
• 1 Tbsp. Stonewall Kitchen Roasted Garlic Oil
• 1 medium shallot, finely minced
• 2 oz. prosciutto, finely diced or chopped
• 2 Tbsp. each chives & parsley salt & Pepper to taste

directions

1. In a food processor, pulse chopped prosciutto into a fine dice.
2. Melt butter and Roasted Garlic Oil over a low/medium heat in a large sauté pan.
3. Drain scallops and sauté in pan until golden.
4. Remove scallops from the pan and tent to keep warm.
5. Into the same pan, add shallots and sauté until opaque, using additional oil if necessary.
6. Add both mustards and stir for about 30 seconds.
7. Slowly whisk the heavy cream into the mustard mixture.
8. When blended, add prosciutto and scallops, including accumulated juices.
9. Warm through gently. Adjusted seasoning and serve, garnished with parsley and chives.

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Quantity

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Maine Maple Champagne Mustard Item: 120806 $6.50

Quantity

In Stock

Wasabi Mustard Item: 120820 $6.50