Seared scallops with prosciutto, radicchio and horseradish cream
Photo by Fiona Anderson
Seared scallops, prosciutto and horseradish are all wonderful on their own but put together with some radicchio to cut through the richness, they’re just superb. Spring time: love it!
|40 ml||Olive oil|
|6 slices||Prosciutto, use thin slices|
|¼ cup||Creamed horseradish, see below recipe or use store-bought|
|30 ml||Extra virgin olive oil|
|½ cup||Microgreens, optional|
- Scatter the radicchio over 2 plates. Heat olive oil in a large heavy-based frying pan over a very high heat until the oil is just starting to smoke. Lightly season scallops and sear for 20 seconds on one side before turning over and cooking for a further 15 seconds. Remove scallops from the pan to prevent them from over cooking and divide between two plates.
- Place the prosciutto on top and spoon over a generous amount of the horseradish cream. Finish with micro greens if using and a drizzle of extra virgin olive oil. Serve immediately.
Place cream into a bowl and whisk to a soft peak. Add lemon zest, horseradish, stir to combine and season to taste. Keep in the fridge for up to 1 week.