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Scallop and pearls

SERVINGS
Makes 24 Servings
RATE THIS RECIPE
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SERVINGS
Makes 24 Servings
RATE THIS RECIPE
(0)

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.