Pan Seared Scallops with Red Pepper Jelly
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Made With Our
Directions
Item No.
101308
Ingredients
- 2 Tablespoons Stonewall Kitchen Red Pepper Jelly
- Stonewall Kitchen Horseradish Mustard
- 4 diver scallops
- Salt and pepper to taste
- 1 Tablespoon vegetable oil
- 1/2 cup white wine
Directions
- Season scallops with salt and pepper.
- In a medium sauté pan over medium heat, place oil and heat until it begins to smoke.
- Coat scallops lightly with the Horseradish Mustard and place in the hot pan and sear until golden brown on both sides. When browned, remove scallops and turn down heat.
- Add white wine and deglaze the pan. Add Red Pepper Jelly and swirl until completely combined. Serve over scallops.
