MUSTARD CRUSTED SCALLOP w/MELON SAUCE

By BobD

Ingredients

• MUSTARD-CRUSTED SCALLOP, CANTALOUPE SAUCE, SMOKED BACON AND SHISO
• Dayboat scallops, U-10 8 each
• Egg, beaten with 1 tsp of water 1 each
• Mustard seeds 3/4 C
• Canola oil 2 TBS
• Butter 2 TBS
• Thyme, chopped 1 TBS
• Lemon 1/2 each
• Salt and freshly ground black pepper as needed
• Cantaloupe sauce as needed
• Applewood smoked bacon, diced and cooked 8 Oz
• Shiso leaf 4 each

Details

Servings 4
Adapted from plateonline.com

Preparation

Step 1

1. Season both sides of scallops with salt and pepper

2. Dip one side of each scallop into egg wash and then press firmly into mustard seeds.

3. Warm canola oil in a pan

4. Before oil gets too hot, place scallops in pan, seed-side down, and cook slowly over medium heat for about 4 minutes

5. Flip scallops (seeds should be toasted and crust formed), turn heat to low, add butter and thyme and baste for another 2 minutes. Finish with juice of the lemon and remove from pan.

Serve with cantaloupe sauce, bacon and shiso.