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
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!