Pan Seared Scallops
A sophisticated yet simple recipe - fresh, flavourful and perfect for summer entertaining.
Ingredients
Scallops
· 6 Scallops
· 1 Tbsp Olive Oil
· 1 Pat Butter
Micro Mustard Puree
· 2 Handfuls GoodLeaf Kick'n Mustard Microgreens
· 1 Tbsp Olive Oil
· 1/2 Lemon, juiced
Dijon Dressing
· 2 Tbsp Grainy Dijon Mustard
· 1 Tbsp Honey
· 1/2 Lemon Juiced
Instructions
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.
Micro Mustard Purée:
Purée all ingredients until completely smooth.
Salt to taste.
Dijon Dressing:
Stir well until combined.
Plate:
Smear dressing on plate, place scallops on dressing.
Top scallops with extra GoodLeaf Kick’n Mustard Microgreens. Dot purée around plate.
Garnish plate with blackberries and fresh apricot for an extra burst of tartness and sweetness.
Serve immediately.
Enjoy!
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