Recipe courtesy of Dennis Bellenger

Pan Seared Day Boat Scallops over Sprout Salad with Cranberry Horseradish Dipping Sauce

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 2 servings
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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

  1. In a small bowl, combine cranberry sauce and horseradish. Refrigerate until ready to serve.
  2. 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.
  3. 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.

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