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Brand: Robert Rothschild Fm
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Suggested Uses: Use as a baste for poultry and pork. Spread on top of your favorite sandwich. Add to your deviled egg filling. A great dip for sushi, salmon, chicken or pretzels.
Perfect as a dip alone, or try this wonderful scallops dish featuring the Raspberry Wasabi Sauce together with sea scallops, sour cream, caviar and chives. Perfect for a special occasion!
Raspberry Wasabi Scallops
Ingredients
- 1-1 1/4 lbs. Dry sea scallops, approximately 16
- Salt and pepper to taste
- 1-2 Tbsp. Olive oil
- 1 jar Robert Rothschild Farm Raspberry Wasabi Sauce
- 1 Tbsp. Sour cream
- Caviar and chives, optional
- Directions
- Remove the small side muscle from the scallops, rinse with cold water, pat dry and season with salt and pepper. Combine 2 Tbsp. of Raspberry Wasabi Sauce with sour cream and set aside.
- Add oil to a 12 to 14 inch sauté pan on high heat. Once the fat begins to smoke, gently add the scallops, ensuring they do not touch each other. Sear the scallops for 1 minute on each side. The scallops should have a 1/4 inch golden crust while still being translucent in the center.
- Reduce heat to medium, drizzle with Raspberry Wasabi Sauce and cook an additional minute. Top with Raspberry Wasabi/sour cream mixture and sprinkle with caviar/chives. Serve immediately.
Crabmeat Canapes
These tasty little canapes feature our Raspberry Wasabi Dipping Mustard alongside romano cheese and crabmeat.
4 oz. Romano Cheese
1 can Crabmeat, lump
6 tsp. Robert Rothschild Farm Raspberry Wasabi Dipping Mustard
Preheat oven to 450 degrees F. Grate the Romano cheese. Arrange cheese in thin 2 inch diameter circles on a parchment lined baking sheet. Drain and carefully pick over crabmeat. Set aside the largest lumps of meat. Bake the cheese on the bottom rack of the oven for 3-4 minutes until all but the centers are golden brown. Remove the cheese from the oven and leaving the cheese “crackers” on the parchment, slide the paper to a cooling rack. Allow to cool. Loosen the “crackers” from the parchment and top each with 1/4 tsp. Raspberry Wasabi Dipping Mustard and 1 lump of crabmeat. Serve at room temperature. Makes approximately 24 pieces.
