This summer we were lucky enough to be on the receiving end of a seafood windfall. A friend of ours works deep sea scalloping, and every few months I would come home with a nice full bag of fresh saltwater scallops.
A few weeks back we pan-seared a batch with horseradish freshly dug out of our garden, butter, and apple cider vinegar. The flavor was simply spiced, allowing the fresh saltiness of the scallops shine through.
Horesradish Seared Scallops
1 dozen sea scallops
1 tbsp minced horseradish (fresh or jarred)
1 tbsp apple cider vinegar
3 tbsp butter
Melt butter in a heavy bottomed skillet over medium-high heat. Add the horseradish and stir. Cook 2 minutes on one side, salt and top with apple cider vinegar, and flip. Cook an additional 2 minutes and remove from heat. Top with fresh lemon juice, season to taste, and serve.