Wasabi Mustard Sea Scallops Recipe

Ingredients:
24 large fresh sea scallops
4 tbsp wasabi mustard
2 tbsp Stonewall Maine Maple Champagne Mustard
3/4 to 1 cup heavy cream
1 tbsp organic butter
1 tbsp Stonewall Roasted Garlic Oil
1 medium shallot, finely minced
2 oz prosciutto, finely diced or chopped
2 tbsp each chives & parsley
salt & pepper to taste


Directions:
In a food processor, pulse chopped prosciutto into a fine dice. Melt butter and Roasted Oil over a low/medium heat in a large sauté pan. Drain scallops and sauté in pan until golden.  Remove scallops from the pan and tent to keep warm.  Into the same pan, add shallots and sauté until opaque, using additional oil if necessary.  Add both mustards and stir for about 30 seconds.  Slowly whisk the heavy cream into the mustard mixture.  When blended, add prosciutto and scallops, including accumulated juices. Warm through gently. Adjust seasoning and serve, garnished with parsley and chives.

Recipe Tips
To serve for a first course, individually plate four scallops per person and drizzle with sauce. Garnish with chives and parsley. To serve as an appetizer, skewer each scallop with a bamboo stick. Place on a platter and put remaining sauce into a bowl to be passed with the scallops. Garnish with chives and parsley.

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