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Pan-Seared Scallops w/Mustard Marmalade




Source of Recipe


Internet


List of Ingredients




Mustard Marmalade:
1/3 cup orange marmalade
1 tablespoon coarse-grain mustard
1 1/2 teaspoons soy sauce
1 to 2 teaspoons water

12 large, or 16 medium-sized sea scallops
1/3 cup all-purpose flour
3 tablespoons grapeseed oil (or, vegetable oil)

cilantro sprigs


Recipe



Mustard Marmalade: In a small saucepan, combine the orange marmalade, mustard, and soy sauce. Stir over low heat, just until thoroughly heated.

Rinse the scallops, drain and pat dry with paper towels. In a large non-stick skillet, heat the grapeseed oil over medium-high heat. Dust the scallops lightly with flour and place them in the hot skillet. Sear scallops, 2 to 3 minutes, until browned. Carefully turn the scallops over, reduce the heat to medium and cook for 2 to 3 minutes more.

To serve, spoon some of the warm Mustard Marmalade on to small plates. Arrange 3 or 4 scallops on the marmalade. Garnish with cilantro sprigs. Makes 4 first courses.