Seared scallops with horseradish butter, wild mushrooms and
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Average sized scallops | |
| 3 | larges | Hand baby spinach leaves |
| 500 | grams | Potatoes; (cut into chunks) |
| ; (17 oz) | ||
| 4 | tablespoons | Milk; (50ml) |
| 2½ | tablespoon | Flour |
| 3 | Eggs | |
| 4 | Egg whites | |
| 2½ | tablespoon | Double cream |
| Little white wine | ||
| 250 | grams | Unsalted butter; (9 oz) |
| 1 | tablespoon | Horseradish cream relish |
| 2½ | tablespoon | Double cream |
| 2 | tablespoons | Chives |
| Some freshly fried bacon pieces | ||
| Blanched tomato diced | ||
| Wild Mushrooms | ||
| Deep fried parsnip to garnish | ||
Directions
FOR THE POTATO PANCAKES
FOR THE HORSERADISH BUTTER
Pan fry the scallops until golden brown. Meanwhile steam the potatoes until cooked. Seive and cool. Mix together all the ingredients for the pancakes and add to the pan in the form of little cakes and cook until brown.
For the Horseradish Butter: Reduce a little white wine and add the soft unsalted butter. Blend with a hand blender until smooth. Then add the horseradish relish, the chives, bacon pieces and tomato dice.
Cook the spinach in a little butter and set aside. Pan fry the wild mushrooms and add to the spinach.
To serve place mushrooms and spinach on a potato cake with the scallops on top and the sauce around. Garnish with a piece of deep fried parsinp.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.