1 lb. Scallops
1 slice smoked salmon, per scallop
Salt and pepper
½ tsp. minced garlic
½ cup button mushrooms, diced
½ tsp. chopped green onions
½ tsp. roasted peppers
1 oz. olive oil
½ tsp. soy sauce
1 oz. Dijon mustard

Dry scallops with a towel. Then wrap each scallop with one slice of salmon, and secure with a toothpick. Sear in a hot pan with 1 tsp. olive oil. Cook minced mushrooms with garlic and onions, add peppers season with salt and pepper. Mold on plate and garnish plate with Dijon and soy sauce.