Pan-Fried Scallops with Horseradish Cream and Winter Greens

Ingredients

• 1 Tbs. freshly grated horseradish root
• 1 Tbs. extra virgin olive oil
• handful of mizuna
• finely grated zest and juice of 1 lemon
• Generous ¾ cup crème fraîche
• lemon wedges
• minced curly parsley
• + 7 more ingredients
• • 1-½ tsp. Dijon mustard
  • sea salt
  • 24 sea scallops, cleaned
  • sea salt and freshly ground black pepper
  • handful of white dandelion leaves or pale frisée
  • handful of arugula leaves
  • 1 Tbs. olive oil

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

View full recipe at Fine Cooking