Serves 2

1 lb. Sea Scallops (Wegman's)

2 tablespoons Seafood Seasoning Blend (Mrs. Brake’s Spices Etc.)

2 tablespoons olive oil (F. Oliver’s Garlic EVOO)

1 small onion, finely diced

1/2 cup beer or dry white whine (Twin Elder’s Hot Flash Porter)

1/4 cup mustard (Flamin’ Jalapeno/Pub mix)

2 tablespoons cold butter

Preparation:

Pat Scallops dry while heating olive oil in a saute pan or cast iron skillet

Season generously with seafood seasoning blend

Saute scallops on med high heat for 1-2 minutes on each side until golden brown

With scallops removed, cook onions until translucent

De-glaze pan with beer, add mustard, and stir until thoroughly mixed

Remove from heat, and slowly stir in butter.

Serve hot and enjoy!