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Scallop and pearls

Servings:
Makes 24 Servings
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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.