Pan Seared Scallops with a Honey Dill Mustard Sauce

Step 1: Defrosting Scallops ... Note: The best way I have found to defrost scallops. First, never defrost scallops in a dish or in a bag; they get water logged. Second, put them in a colander or strainer over a bowl and cover well with plastic wrap and refrigerate until thawed. This way, any extra liquid will drain into the bowl. They don't take too long. I prefer to defrost them in the refrigerator vs on the counter.

Step 2: Marinade ... Add the olive oil, lemon juice, shallot, garlic, and dill to a large ziplock bag or small bowl and add the scallops. Mix well. Close up the bag or cover the bowl with plastic wrap. Refrigerate and marinate 15-30 minutes. NO longer. Never marinate seafood at room temp, it should always be refrigerated.

Step 3: Sauce ... As the scallops marinate, add all the ingredients for the sauce to a small bowl and mix well. Refrigerate until ready to use.

Step 4: Scallops ... Remove the scallops from the marinade and pat dry. I let them rest on a paper towel (to make sure they are nice and dry) as they come to room temp or just to take the chill off. Then season both sides with salt and pepper.

Step 5: Saute ... If possible, use a stainless or cast iron pan (which is what I prefer), a non-stick pan will not give you a nice browning on the scallop. Also, make sure to get the pan very hot, then add the olive oil. Add the scallops and cook 1-2 minutes until they get a nice crust. DO NOT move them until they move easily. Moving them too early can cause the scallops to stick and tear. Flip and cook on the other side another minute or so. You want the scallops to be firm but tender - do NOT OVERCOOK.

Step 6: Serve ... As the scallops cook, make a side of couscous and spinach, both very quick cooking to serve with the scallops. After the scallops are nice and brown - transfer to a serving platter and top with the sauce. Garnish with fresh chives. ENJOY!