biscuits and such | Seared Scallops
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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.

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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.

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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.

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