Citrus And Horseradish Cedar Plank Scallops Recipe
Servings: 4
Ingredients
- 1 lb Horseradish grated Juice of one lemon Juice of one orange Zest of one lemon blanched Zest of one orange blanched
- 2 Tbsp. Minced cilantro Sugar to taste Kosher salt to taste
- 12 lrg Scallops
- 1 x Cedar plank, abt 8" by 4" untreated cedar
- 2 Tbsp. Extra virgin olive oil
- 4 c. Fresh spinach stemmed, cleaned
- 2 Tbsp. Chopped shallots
- 1 Tbsp. Chopped garlic Salt to taste Freshly-grnd white pepper to taste
- 1 c. Lemon Butter Sauce hot - see * Note Chives left long
- 1 Tbsp. Minced chives
Directions
- Preheat oven to 400 degrees.
- In a small mixing bowl, combine the horseradish, lemon juice and zest, orange juice and zest, and cilantro. Season with sugar and salt. Season and oil both sides of the scallops. Lightly oil the cedar plank. Place the scallops on the plank and spread an even layer of the crust over the scallops. Place in the oven and bake for 6 to 8 min or possibly till the crust is golden.
- In a large saute/fry pan, heat the extra virgin olive oil. Add in the spinach and wilt for 3 to 4 min. Stir in the shallots and garlic. Season with salt and white pepper.
- Remove the scallops from the oven. Mound the spinach in the center of the plate. Arrange the scallops around the spinach. Spoon the sauce around the plate. Garnish with long chives and minced chives.
- This recipe yields 4 servings as a first course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 4 servings | |
| Calories 209 | |
| Calories from Fat 73 | 35% |
| Total Fat 8.32g | 10% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 519mg | 22% |
| Potassium 731mg | 21% |
| Total Carbs 18.06g | 5% |
| Dietary Fiber 4.5g | 15% |
| Sugars 9.69g | 6% |
| Protein 17.55g | 28% |
