Red Pepper Jelly gives these pan seared scallops a spicy-sweet flavor that will spark your taste buds. These scallops are a decadent indulgence as an appetizer or light meal.

Ingredients:

2 Tablespoons of Stonewall Kitchen Red Pepper Jelly
Stonewall Kitchen Horseradish Mustard
4 diver scallops
Salt and pepper to taste
2 tsp baking powder
1 Tablespoon vegetable oil
1/2 Cup white wine

Instructions:

1. Season scallops with salt and pepper.
2. In a medium sauté pan over medium heat, place oil and heat until it begins to smoke.
3. Coat scallops lightly with the Horseradish Mustard and place in the hot pan and sear until golden brown on both sides. When browned, remove scallops and turn down heat.
4. Add white wine and deglaze the pan. Add Red Pepper Jelly and swirl until completely combined. Serve over scallops.