Recipe from A Year In My Kitchen by Skye Gyngell/Ten Speed Press, 2011.
|24 sea scallops, cleaned||1 tablespoon olive oil|
|Handful of arugula leaves||Generous 3/4 cup crme frache (for Horseradish Cream)|
|Handful of white dandelion leaves or pale frise||1 tablespoon freshly grated horseradish root (for Horseradish Cream)|
|Handful of mizuna||1 1/2 teaspoons Dijon mustard (for Horseradish Cream)|
|Finely grated zest and juice of 1 lemon||Sea salt (for Horseradish Cream)|
|1 tablespoon extra virgin olive oil||Minced curly parsley, to serve|
|Sea salt and freshly ground black pepper||Lemon wedges, to serve|
First, make the horseradish cream (a day in advance if you like). Put the crème fraîche in a bowl and fold in the horseradish and mustard. Season with salt to taste. (If making ahead, cover and refrigerate, but return to room temperature before serving.)
Trim away the tough muscle from the side of each scallop, then set aside at room temperature. Wash the salad greens, dry well, and combine in a bowl. Dress with the lemon zest and juice and the extra virgin olive oil, then divide among four plates or arrange on a large platter.
Place two heavy (ideally, nonstick) skillets over high heat and allow them to get very hot. Season the scallops lightly with salt and pepper. Drizzle 1/2 tbsp olive oil into each skillet.
When the oil begins to smoke, add the scallops, arranging them in a single layer. It is important not to overcrowd the skillet (if you do, the scallops will stew rather than pan-fry), so cook in two batches if necessary. Cook for 1 minute only, then turn (in the same order that you put them into the pan) and cook for the same amount of time on the other side. The scallops should be crunchy and golden on the surface, with a sweet and delicious taste.
As you remove the scallops from the pan, place them on top of the salad greens, adding a dollop of horseradish cream. Sprinkle with minced parsley and serve straight away, with a wedge or two of lemon on the side.
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