Herb Crusted Sea Scallops

1. 1

   Preheat broiler.

2. 2

   Gently spread Dijon mustard over the scallops and then season with salt and pepper, and creole spice.

3. 3

   Dip the top and bottom of the scallops into the chopped herbs.

4. 4

   In a skillet heat oil, add scallops and cook for 1 minute, turn and cook for another minute.

5. 5

   Remove scallops to a gratin or oven-proof dish.

6. 6

   Top each scallop with a mound of goat cheese place under the broiler until lightly browned.

7. 7

   Drizzle with the herb vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.