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horseradish lemon orange lemon orange cilantro sugar kosher salt scallops cedar plank olive oil fresh spinach shallots garlic salt lemon butter sauce chives chives
Viewed: 39 - Published at: 7 years agoIngredients
- 1 pound horseradish, grated
- Juice of one lemon
- Juice of one orange
- Zest of one lemon, blanched
- Zest of one orange, blanched
- 2 tablespoons chopped cilantro
- Sugar to taste
- Kosher salt to taste
- 12 large scallops
- Cedar plank, about 8 x 4 inches, untreated
- 2 tablespoons olive oil
- 4 cups fresh spinach, stemmed and cleaned
- 2 tablespoons minced shallots
- 1 tablespoons minced garlic
- Salt and white pepper
- 1 cup lemon butter sauce, warm
- Long chives
- 1 tablespoon chopped chives
Method
- 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 to 8 minutes or until the crust is golden brown.
- In a large saute pan, heat the olive oil.
- Add the spinach and wilt for 3 to4 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.
