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Sea Scallops
with Wasabi Mustard Sauce
Makes 24 Appetizers or 6 First Courses
*2 ounces proscuitto, finely diced or chopped
*1 tablespoon butter
*1 tablespoon Stonewall Kitchen Roasted Garlic Oil
*24 large sea scallops
*1 medium shallot, finely minced
*4 tablespoons Stonewall Kitchen Wasabi Mustard
*2 tablespoons Stonewall Kitchen Maine Maple Champagne Mustard
*3/4 to 1 cup heavy cream
*Salt and pepper to taste
*2 tablespoons chives
*2 tablespoons parsley
1In a food processor, pulse chopped proscuitto into a fine dice.
2Melt butter and Roasted Oil over a low/medium heat in a large saute pan. Drain scallops and saute in pan until golden. Remove scallops from the pan and tent to keep warm.
3Into the same pan, add shallots and saute 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.
4When blended, add proscuitto and scallops, including accumulated juices. Warm through gently. Adjust seasoning and serve, garnished with chives and parsely.
  • 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.
  • To serve as a first course, individually plate four scallops per person and drizzle with sauce. Garnish with chives and parsley.
  • Source
    Stonewall Kitchen®
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