Seared scallops with prosciutto, radicchio and horseradish cream

Name: Seared scallops with prosciutto, radicchio and horseradish cream
Yield: 2
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; ¼ cup Cream; 1 tsp Lemon zest; 4 Tbsp Horseradish, freshly grated

for 2 people

Fiona Anderson

Bevan Smith

Riverstone Kitchen chef/owner and food writer.

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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, stir to combine and season to taste. Keep in the fridge for up to 1 week.