Pan-Fried Scallops with Horseradish Cream and Winter Greens

Pan-Fried Scallops with Horseradish Cream and Winter Greens
Photo by Jason Lowe © 2011

Ingredients

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

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

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