Summary

Ingredients

• 4 scallop (s)
• 1 squirt lemon juice
• 1 teaspoon horseradish, hot
• 1 teaspoon pepper, green, pickled
• 1 dash cream
• some butter
• olive oil
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Clean the scallops and drizzle with the lemon juice. Let it steep for 10 minutes, then pepper and salt.
2. Heat the olive oil and butter in a small pan. Fry the scallops briefly on both sides, then wrap in aluminum foil and keep warm. Deglaze the roasting set with cream, stir in the horseradish and peppercorns and bring to the boil briefly.
3. Put a saucepan on preheated plates, place the scallops on top and serve immediately.