Scallop and Horseradish Fingerfood

Course:

Appetizer

Practical information

Prep time

20 min
Cooking

5 min
Ready in

25 min

Difficulty
Price

Recipe
Comments (0)

If you do not find this beet-horseradish spread or you hate even the thought of it, I am sure you can either make some (I plan to do that) or substitute it with something similar (it has to be fushia or red, come on, we need to keep the fun). What attracted me was also the colors!

Recipe's Ingredients

fresh scallops (no water, medium to large sized) - as many as you need finger food
1 cucumber
beet horseradish
vegetal oil

1 scallion
fleur de sel
cayenne pepper

Recipe preparation steps
1

Pat the scallops in a paper towel before using to keep them dry.
2

Heat some vegetal oil in a pan and when hot, sear the scallops (only a few mns as they need to remain half-cooked in the middle). Add a dash of cayenne pepper.
3

Make nice slices in the cucumber (make nice cuts on side).
4

On a piece of cucumber, put some beet horseradish spread and then place a scallop on top. Sprinkle with fleur de sel and tiny twigs of a thinly chopped scallion.
Ready !