Pan-fried scallops with horseradish cream and winter leaves

Pan-fried scallops with horseradish cream and winter leaves

By
From
A Year In My Kitchen
Serves
4

You can use any winter leaves for this salad. I favour 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. It is also good with mackerel and, of course, rare beef. If serving with beef, add another spoonful of horseradish and a little more mustard for an extra kick if you like.

Ingredients

Quantity Ingredient
24 scallops, cleaned
handful rocket
handful white dandelion leaves
handful mizuna
1 lemon, finely grated zest and juiced
1 tablespoon extra virgin olive oil
sea salt
freshly ground black pepper
a little olive oil

Horseradish cream

Quantity Ingredient
200ml creme fraiche
1 tablespoon freshly grated horseradish root
1 1/2 teaspoons dijon mustard

To serve

Quantity Ingredient
sprinkling of very finely chopped curly parsley
lemon wedges

Method

  1. First make the horseradish cream (a day in advance if you like). Put the crème fraîche in a bowl and fold in the grated horseradish and mustard. Season with salt to taste. (If making ahead, cover and refrigerate, but return to room temperature before serving.)
  2. Have the scallops ready at room temperature. Wash the salad leaves, 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.
  3. Place two heavy-based (ideally non-stick) frying pans over a high heat and allow them to get very hot. Season the scallops lightly with salt and pepper. Drizzle 1/2 tbsp olive oil into each pan.
  4. When the oil begins to smoke, add the scallops, arranging them in a single layer. It is important not to overcrowd the pan (if you do, the scallops will stew rather than 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.
  5. As you remove the scallops from the pan, place them on top of the salad leaves, adding a dollop of horseradish cream. Sprinkle with finely chopped parsley and serve straight away, with a wedge or two of lemon on the side.

Note

  • Scallop coral has a delicate flavour. I always leave it attached when I’m cleaning scallops, but you can remove it if you prefer not to eat it.
Tags:
seasonal
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