It’s another mustard recipe. If truth be known, I’ve never been big on mustard – that bright (carcinogenic-dyed) yellow, sweet stuff that we were taught to put on hotdogs didn’t do it for me.
I just don’t like sweet stuff on meat (unless you are talking about a BBQ sauce and even then, I prefer savory over sweet.)
But then I got the mustard samples from Green Mountain Mustard. While you may think that Grey Poupon is a “flavorful” mustard and the epitome of indulgence, trust me, that sugar based browner mustard has *nothing* on these guys. I can seriously say that this is the first time in my life that I have enjoyed, and I mean really enjoyed mustard.
So here’s another recipe using the Deli Dirt mustard. The reason it’s called Deli Dirt is that it has all of those lovely tidbits in it that you would normally find on an everything bagel imparting to it an unbelievable texture and flavor.
This all started out as a “hey, you guys are local – I’m local (general New England area) how about I try your stuff out and write about it?” It began as something fun, another experience I could share with my kids.
It’s ending with Green Mountain Mustard having a lifelong customer in me.
Seared Sea Scallops with Mustard Cream Sauce
I know, until recently I didn’t even use a cast iron pan. If you have one go clean it out and get it ready if only for this recipe – trust me, it will be worth it.
I allowed 3 of the larger sea scallops per person (at $18.99/lb do you blame me?) you can add more or less according to need. I ended up with 5 servings and there was *plenty* of cream sauce left over.
- 3 sea scallops per person (or more as desired)
- 1 slice of bacon per person
- Cook bacon in a cast iron pan (or regular pan) until crispy, remove bacon to a plate to drain.
- Remove all but a light coating of bacon grease in the pan. Place each sea scallop in the pan for 2–3 minutes on each side. (Add more bacon grease as needed)
- When done transfer scallops to a foil wrapped warming plate.
Mustard Cream Sauce
- 1/2 cup dry white wine
- 1 cup cream (I used heavy)
- 2 tablespoons Deli Dirt mustard
- 1 tablespoon chopped fresh dill (don’t even bother with the dry stuff for this)
- Boil white wine in heavy medium saucepan over high heat until almost evaporated. Reduce heat to medium-high.
- Add cream and simmer until reduced to a little less than 1 cup, about 2 minutes.
- Add Deli Dirt mustard and dill. Simmer 2 minutes to blend flavors.
Place scallops on dinner plates, dribble cream sauce over scallops and top with one slice of crumbled bacon.
Note: That cream sauce was so good, some of us (me) ended up eating bread dipped into it after the scallops were gone.
Note: I am not being compensated by Green Mountain Mustard, they sent me two jars of their mustard to try and I intend to take full advantage of that – I’ll be posting recipes until the jars are empty.
Wendy Thomas writes about the lessons learned while raising children and chickens in New Hampshire. Contact her at Wendy@SimpleThrift.com
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