Servings:
Makes 24 Servings
Ingredients
For scallops:
- 24 small scallops, muscle removed
- 2 tablespoon vegetable oil
- 2 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon chopped parsley to garnish
For horseradish sauce:
- 24 small scallops, muscle removed
- 2 tablespoon vegetable oil
- 2 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon chopped parsley to garnish
- 1/4 cup sour cream
- 1 tablespoon horseradish
Preparation
Baking Directions:
For the scallops:Heat olive oil and butter in a nonstick pan.
Pat scallops dry with a towel.
When pan is hot, place scallops in pan and sear each side for about 1 1/2 minutes.
Mix sour cream and horseradish together and season.
Top scallop with horseradish sauce and chopped parsley.