Ingredients:

12 Sea scallops, fresh, U10 size
1/4 cup Flour
Salt, Pepper to season
Cooking oil, as needed
for service Chef Larry's Champagne Mustard Sauce (recipe follows)
for service Whole and minced chives

Ingredients For Roasted Asparagus And Tomato Salad

1 lb. Asparagus, medium, ends trimmed, cut into 3 inch pieces
2 TBSP Olive oil
1 TBSP Fresh lemon juice
1/4 tsp. Salt
3 - 4 twists Fresh ground black pepper
2 tsp. Orange zest
1/2 cup Red grape tomatoes, halved
1/2 cup Yellow grape tomatoes, halved

Method:
Preheat oven to 500 degrees F. Place asparagus in shallow baking dish, drizzle with olive oil and lemon juice, season with salt and pepper. Sprinkle orangezest over asparagus. Bake in preheated oven at 500 degrees F for 10 minutes, carefully shaking pan 2 – 3 times during roasting. Remove and cool. Add red and yellow tomato halves and mix well, reserve. Prepare Chef Larry's Champagne Mustard Sauce per recipe, reserve. Season flour with salt and pepper. Lightly dust scallops with seasoned flour. Heat a saute pan over medium heat. Add a small amount of oil to pan. Add scallops and cook until done, approximately 3 minutes per side. Spoon Roasted Asparagus Salad onto serving plates. Place 3 pan-seared scallops around salad and nappe with Chef Larry's Champagne Mustard Sauce. Garnish with whole amd minced chives, serve.

Makes 4 servings

Ingredients For Champagne Mustard Sauce

1 tsp. Butter
1 tsp. Shallots, minced
1/4 tsp. Garlic, minced
1/3 cup Champagne
1/4 cup Whole grain mustard
2 1/2 cups Cream
squeeze Fresh lemon juice
to taste Salt
to taste Fresh ground black pepper
1 tsp. Fresh parsley, chopped

Method:
Melt butter in a saucepan, do not brown. Add shallots and garlic, saute briefly. Add champagne, bring to a simmer and reduce by 1/2. Incorporate whole grain mustard and continue to cook. Add cream, bring to a simmer. Cook over medium low heat for 25 - 30 minutes, stirring regularly until sauce thickens. Season with salt and pepper. Finish with parsley and a squeeze of fresh lemon juice.

Makes 2 cups