Seared Sea Scallops with Rhubarb Mostarda

Sea Scallops
Ginger root
Olive oil
Red wine vinegar
Pepper corn
Lemon zest and juice

Method of Preparation:
The Mostarda:
Caramelize sugar in pot with a little water. Once it browns, add red wine vinegar a cup each of sugar and vinegar. Put thyme and pepper corn in the pot.
Dice the rhubarb, shallots, and ginger. Small amount of olive oil in a hot pan. Put them all in the pan to lightly sauté. Then cool it off on side plate. After cooled, add whole grain mustard and honey, then stir together. Then add chives and some salt. Spoon in pot onto the rhubarb mustard mix. Stir together.

Scallops should be dry. Olive oil in pan, a little salt on the scallops and place them in the pan.
Slice carrots and chopped shallots placed in another equally oiled pan to sweat. Add salt.

Small salad with watercress, carrots and some lemon zest and juice. Add a little olive oil. Slice cold carrots thin. Then add in warm carrots and shallots.

Salad on plate, scallops on top, and mostarda on top of the scallops. Light drizzle of olive oil.