Seared Scallops - biscuits and such
southern food blog
post-template-default,single,single-post,postid-9458,single-format-standard,ajax_fade,page_not_loaded,,select-child-theme-ver-1.0.0,select-theme-ver-2.8,wpb-js-composer js-comp-ver-4.3.5,vc_responsive

Seared Scallops

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.

scallops 2

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.

scallops 4

Horesradish Seared Scallops

1 dozen sea scallops

1 tbsp minced horseradish (fresh or jarred)

1 tbsp apple cider vinegar

3 tbsp butter


Lemon juice

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.

Print Friendly, PDF & Email

1 Comment

Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.