Recipe by Chef Dany Duguay
Mustard Green Puree
|2||Handfulls||GoodLeaf Spice n' Crunch|
|2||Tbsp||Old Fashioned Grainy Dijon Mustard|
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 Puree:
Puree all ingredients until completely smooth.
Salt to taste.
Directions for Dijon Dressing:
Smear dressing on plate, place scallops on dressing.
Top scallops with extra Spice N Crunch mustard greens. Dot puree around plate.
Garnish plate with blackberries and fresh apricot for an extra burst of tartness and sweetness.