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!
Ingredients
| 10 leaves | Radicchio |
| 40 ml | Olive oil |
| 300 g | Scallops (Main) |
| 6 slices | Prosciutto, use thin slices |
| ¼ cup | Creamed horseradish, see below recipe or use store-bought |
| ½ cup | Microgreens, optional |
| 30 ml | Extra virgin olive oil |
Horseradish cream
| ¼ cup | Cream |
| 1 tsp | Lemon zest |
| 4 Tbsp | Horseradish, freshly grated |
Directions
- 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.
Horseradish cream
Place cream into a bowl and whisk to a soft peak. Add lemon zest, horseradish,