Raye's Mustard

A delicious yet simple scallop appetizer to try at home or at your next party.


Sauté bacon in skillet until just starting to crisp. Drain on paper towels. Remove all but a thin layer of bacon grease from skillet. Heat mustard and honey in small pan. Stir to combine. Cover to keep warm. Squeeze a liberal amount of fresh lemon juice over scallops. Sear scallops in hot skillet over high heat until golden brown on one side. Turn scallops over and cook for a minute more, then turn off heat. Line scallops up in skillet three to a row and weave bacon between them. Brush with honey mustard mixture. Using large spatula, transfer each scallop and honey “assembly” to one of four warmed plates. Drizzle with remaining sauce and serve. Serves four as an appetizer.


Thanks to Terri of Piñon Bistro Restaurant, AZ for the recipe submission!

Raye's Featured on Martha Stewart's "Martha's Finds"

 Featured on Martha's Finds: "One of Martha's favorite local businesses, Raye's Mustard Mill offers gourmet mustard that is cold ground and barrel aged the old-fashioned way." See the video

Yankee Magazine

November/December 2013 issue - “Editor’s Choice Food Awards” winner. Raye’s Mustard has been chosen as one of 30 brands across New England, the best within a number of food categories....

Yankee Magazine

November 6, 2013, Newsletter #24 - 2013 Holiday Food Guide Honors Maine's Finest Condiments.