Seared Scallops with Horseradish Cream

Seared Scallops with Horseradish Cream
  1. 6 fat scallops
  2. sea salt
for the hoseradish cream
  1. 2 tbsp grated horseradish (peel first before grating)
  2. 1 tbsp white wine vinegar
  3. pinch dry mustard
  4. sea salt and black pepper
  5. 1/3 cup sour cream or crème fraiche
  6. 1 cup loosely packed micro greens
  1. Pat scallops dry with paper towel and season with a pinch of sea salt.
  2. In a small bowl, combine horseradish with remaining ingredients and set aside.
  3. Heat a pan to medium high heat and add a little olive oil. Fry scallops– 2 min on one side, just a minute on the other, until no longer translucent in the middle.
  4. Remove from heat and season with cracked black pepper.
  5. To plate, spoon a dollop of cream on plates and top with scallops. Finish with a tangle of micro greens and a pinch of sea salt and pepper.
  1. Serves 1, or 2 as an appetizer