Photo: Pan Seared Day Boat Scallops over Sprout Salad with Cranberry Horseradish Dipping Sauce Recipe
Ingredients
- 8 ounces cranberry sauce
- 1 tablespoon horseradish
- 2 tablespoons oil
- 8 ounces medium scallops
- Salt and pepper
- 1 cup alpha sprouts
- Snow pea shoots, for garnish
Directions
In a small bowl, combine cranberry sauce and horseradish. Refrigerate until ready to serve.
Heat oil in a medium saute pan over medium-high heat. Season scallops with salt and pepper. When oil is hot, add scallops and sear on both sides until browned. Remove from heat, but keep warm.
Divide sprouts among 2 plates, and make a bird's nest on each plate with the sprouts. Spoon cranberry sauce mixture into the center of the bird's nest. Garnish with snow pea shoots. Place scallops around the bird's nest and serve immediately.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By loves2cook #495
houston, Tx
on July 29, 2007
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This recipe is easy and simply delicious. It is a very impressive dish for the boss! We serve this at least weekly when we can get scallops. It is always a hit
By ebetsyknight_20...
Evansville, IN
on April 01, 2005
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This is so simple. No chopping. Light but flavorful. The cranberry-horseradish sauce is great with the scallops and fresh green taste of the sprouts. I served this with basmati rice lightly toasted then cooked with chicken stock. My family loved it. Can't wait to make it for company!
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