Pan Seared Three Mustard Marinated Scallop with Roasted Heirloom Tomato Vinaigrette

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


Mustard Marinade Ingredients
½ cup Dijon Mustard
½ cup Creole Mustard
½ cup Whole Grain Mustard

Roasted Heirloom Tomato Vinaigrette Ingredients
2 each Large Red Heirloom Tomatoes, cored and halved
2 each Large Green Heirloom Tomatoes, cored and halved
2 each Large Yellow Heirloom Tomatoes, cored and halved
3 each Whole Garlic Cloves
2 bunch Thyme
¼ - ½ cup Olive Oil (depends on desired consistency)
Salt and pepper to taste
2 ounces Micro mixed greens, drizzled with extra virgin olive oil
8 each Scallop


Mustard Marinade Procedure:
Mix all three mustards in a medium bowl until thoroughly combined. Gently rub the scallop with the mustard marinade and let sit overnight in the refrigerator.

Tomato Vinaigrette Procedure:
Line a sheet tray with the thyme. Lightly oil the tomatoes and place face down on top of the thyme. Sprinkle lightly with salt and pepper. Place the 3 garlic cloves on the tray and bake for 20 minutes or until the skin is just about to crack and the tomatoes are roasted. Let cool completely. Save the juice from the sheet tray and place in a small bowl. De-skin each of the tomatoes, keeping the tomato pulp in a separate bowl. Mix any of the remaining juice from the tomatoes with the juice from the sheet tray. Blend on low speed and slowly incorporate the olive oil until it reaches a thick consistency.

Assembly Procedure:
Heat a small saute pan with olive oil on high heat. Dust the marinated scallop in flour and place in the hot pan. Sear both sides until caramelized. Place in a 350-degree oven for 3 minutes. Place two scallops on heirloom tomato pulp, drizzle with tomato vinaigrette and top with micro greens


Suggested Pairing: