Lunch: Diver Scallops w/ Bacon & Whole Grain Mustard Rub
A flavorful seafood dish perfect for a special occasion or a weekend dinner.
Ingredients
16 scallops, U10 dry pack preferred
3 tablespoons whole grain mustard
4 slices smoked bacon
1 cup heavy cream, plus 2 tablespoons
3/4 cup sour cream
2 lb small red potatoes
1 teaspoon salt
1 (8 oz) package cream cheese, room temperature
2 teaspoons roasted garlic
1 teaspoon Paula Deen's House Seasoning
1 teaspoon Paula Deen Seasoned Salt
4 tablespoons unsalted butter
1/4 cup green onions, sliced
1 tablespoon fresh chives, chopped
Instructions
Preheat oven to 350 °.
Cut the bacon in quarters and put it and the and mustard in a food processor and puree until a smooth paste consistency. Coat scallops with puree. Using a frying pan, sear the scallops in a little oil. Place scallops in the oven and bake for 8 to 10 minutes. Remove scallops and allow to rest for 2 minutes before serving. Place creme fraiche mashed potatoes on each of 4 plates and top each with 4 scallops.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
