Ingredients Jump to Instructions ↓

  1. 1 pound horseradish, grated

  2. Juice of one lemon

  3. Juice of one orange

  4. Zest of one lemon, blanched

  5. Zest of one orange, blanched

  6. 2 tablespoons chopped cilantro

  7. Sugar to taste

  8. Kosher salt to taste

  9. 12 large scallops

  10. Cedar plank, about 8 x 4 inches, untreated

  11. 2 tablespoons olive oil

  12. 4 cups fresh spinach, stemmed and cleaned

  13. 2 tablespoons minced shallots

  14. 1 tablespoons minced garlic

  15. Salt and white pepper

  16. 1 cup lemon butter sauce, warm

  17. Long chives

  18. 1 tablespoon chopped chives

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. In a small mixing bowl, combine the horseradish, lemon juice and zest, orange juice and zest, and cilantro. Season with sugar and salt. Season and oil both sides of the scallops. Lightly oil the cedar plank. Place the scallops on the planks and spread an even layer of the crust over the scallops. Place in the oven and bake for 6-8 minutes or until the crust is golden brown. In a large sauté pan, heat the olive oil. Add the spinach and wilt for 3-4 minutes. Stir in the shallots and garlic. Season with salt and white pepper. Remove the scallops from the oven. Mound the spinach in the center of the plate. Arrange the scallops around the spinach. Spoon the sauce around the plate. Garnish with long chives and chopped chives.

  2. Yield : 4 servings as a first course


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