Pan Seared Scallops

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45 Minutes | Makes 2 Servings


Directions for Scallops:

Dry and season both sides of scallops. Heat pan over medium high heat with olive oil and butter until nice and hot.

Sear both sides of scallop 1-2 minutes per side and baste with butter and oil until cooked through.

Salt and Pepper to taste. 

Directions for Mustard Green Purée:

Purée all ingredients until completely smooth.

Salt to taste.

Directions for Dijon Dressing:

Stir well until combined.

To Plate:

Smear dressing on plate, place scallops on dressing.

Top scallops with extra GoodLeaf Micro Spicy Mustard Medley. Dot purée around plate.

Garnish plate with blackberries and fresh apricot for an extra burst of tartness and sweetness.

Serve immediately.



For Scallops:

Quantity Item
6 Scallops
1 Splash Olive Oil
1 Pat Butter

For Mustard Green Purée:

Quantity Item
2 Handfuls GoodLeaf Micro Spicy Mustard Medley
1 Splash Olive Oil
Juice of 1/2 of a Lemon

For Dijon Dressing:

Quantity Item
2 Tbsp Old Fashioned Grainy Dijon Mustard
1 Tbsp Honey
Juice of 1/2 of a Lemon

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