Pan Seared Scallops With Horseradish Cream Sauce
Ingredients
- 5 large dry sea scallops (about 4 to 5 ounces)
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon finely minced shallot
- 1 pinch celery seed
- 3 tablespoons dry sherry, such as amontillado
- 1 teaspoon sherry vinegar (white or red wine vinegar is fine, too)
- 1 tablespoon prepared horseradish
- 2 tablespoons heavy cream
- Chopped chives, for garnish (optional)
- Lemon wedges, for serving (optional)
Organization Tags
Tags easily organize your Recipe Library
Comments