Sea Scallops with Wasabi Mustard Sauce

Kathleen Hulsy and Deborah Barrett

Mention this recipe and receive 10% off any Stonewall purchase from Perennial Accents!

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. Proscuitto, finely diced or chopped
• 2 Tbsp. each chives & parsley
• Salt & pepper to taste

Directions:

1. In a food processor, pulse chopped proscuitto into a fine dice.
2. Melt butter and Roasted 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 proscuitto and scallops, including accumulated juices.
9. Warm through gently. Adjust seasoning and serve, garnished with parsley and chives.

Recipe Tips:

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.

*Perennial Accents has the perfect little skewer with a knot at the top or bamboo skewers to create hors d'oeuvres and other delicacies.