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Pan Seared Scallops with Mustard Greens

Recipe by Chef Dany Duguay

Scallops

quantity unit product
6 Each Scallops
1 Splash Olive Oil
1 Pat Butter

Mustard Green Puree

quantity unit product
2 Handfulls GoodLeaf Spice n' Crunch
1 Splash Olive Oil
1/2 Lemon Juice

Dijon Dressing

quantity unit product
2 Tbsp Old Fashioned Grainy Dijon Mustard
1 Tbsp Honey
1/2 Lemon Juice

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.

Serve immediately.

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