Instructions: Preheat broiler.

Gently spread Dijon mustard over the scallops and then season with salt and pepper, and Bayou Blast. Dip the top and bottom of the scallops into the chopped herbs.

In a skillet heat oil, add scallops and cook for 1 minute, turn and cook for another minute. Remove scallops to a gratin or oven-proof dish. Top each scallop with a mound of goat cheese. Place under the broiler until lightly browned. Serve on a bed of frisee or endive. Drizzle with the Herb Vinaigrette.

This recipe yields 1 entree serving or 2 appetizer servings.

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