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.

Related recipes