Culinary career: Steve has been cooking for about 30 years, 20 of those in Saskatoon.

Professional training: Began with a commercial cooking course in 1982. Most valuable training was with outstanding chefs—Richard Chiasson, Jan Van Eldert, Dave Powell, Vincent Parkinson, Milos Moravcik, Robert Sulatycky, who provided a strong influence over the years.

Inspired by Mustard: "I love the flavor of mustard with meats of all sorts. The line of mustards carried at my side job, Cava Secreta, are amazing! They come in many different flavors."

Recipe: Scallops in Tarragon Mustard Sauce

Ingredients

• 24 - scallops
• 1 tsp(5 ml) - chopped shallot
• 1 tsp(5 ml) - chopped garlic
• 1 cup(250 ml) - 35% whipping cream
• 2 tbsp(25 ml) - Tarragon Mustard (recipe below)
• 1/4 tsp(1 ml) - kosher salt
• 1/2 tsp (2 ml) - chopped fresh thyme
• 1 tbsp (15 ml) - grapeseed oil

Heat a large skillet until quite hot and add grapeseed oil. Add scallops and sear on both sides until partially cooked. Remove from pan and place on plate. Using the same skillet, add garlic and shallot and sauté briefly, but do not brown. Add wine if desired, and reduce mixture slightly. Add cream and reduce again, until sauce reaches desired thickness. Stir in mustard and add scallops. Simmer 2 to 3 minutes and serve.

Serves 6 people

Tarragon Mustard

• 1 cup (250 ml) - dry mustard powder
• 1/2 cup (125 ml) - granulated sugar
• 1/4 cup (60 ml) - brown sugar
• 1/4 cup (60 ml) - tarragon vinegar
• 1 tbsp (15 ml) - chopped tarragon
• 1/2 tsp (2 ml) - kosher salt
• 1/4 cup (60 ml) - olive oil

Combine ingredients in a food processor and blend for 2 minutes. Store refrigerated in a sealed glass container.

Makes approximately 1 1/2 cups (375 ml) or 6 servings

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