Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Pan-Fried Scallops with Horseradish Cream and Winter Greens

Jason Lowe © 2011

Servings: Serve 4

You can use any winter greens for this salad. I favor white dandelion, ruby chard, and mizuna; a little chervil thrown in is also rather good. The simple horseradish cream has a delicate balance that does not overpower the sweet scallops.

Ingredients

For the horseradish cream

  • Generous 3/4 cup crème fraîche
  • 1 Tbs. freshly grated horseradish root
  • 1-1/2 tsp. Dijon mustard
  • sea salt

For the scallops

  • 24 sea scallops, cleaned
  • handful of arugula leaves
  • handful of white dandelion leaves or pale frisée
  • handful of mizuna
  • finely grated zest and juice of 1 lemon
  • 1 Tbs. extra virgin olive oil
  • sea salt and freshly ground black pepper
  • 1 Tbs. olive oil

For serving

  • minced curly parsley
  • lemon wedges

Preparation

To make the horseradish cream:

  • Put the crème fraîche in a bowl and fold in the horseradish and mustard. Season with salt to taste.

To cook the scallops

  • Trim away the tough muscle from the side of each scallop, then set aside at room temperature. Wash the salad greens, dry well, and combine in a bowl. Dress with the lemon zest and juice and the extra virgin olive oil, then divide among four plates or arrange on a large platter.

    Place two heavy (ideally, nonstick) skillets over high heat and allow them to get very hot. Season the scallops lightly with salt and pepper. Drizzle 1/2 Tbs. olive oil into each skillet.

    When the oil begins to smoke, add the scallops, arranging them in a single layer. It is important not to overcrowd the skillet (if you do, the scallops will stew rather than pan-fry), so cook in two batches if necessary. Cook for 1 minute only, then turn (in the same order that you put them into the pan) and cook for the same amount of time on the other side. The scallops should be crunchy and golden on the surface, with a sweet and delicious taste.

    As you remove the scallops from the pan, place them on top of the salad greens, adding a dollop of horseradish cream. Sprinkle with minced parsley and serve straight away, with a wedge or two of lemon on the side.

Make Ahead Tips

You can make the horseradish cream up to a day in advance. Cover and refrigerate, but return to room temperature before serving.

Tip

Reprinted with permission from A Year in My Kitchen by Skye Gyngell, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.”

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks