Seared scallops with watercress, chicory, brown butter and fresh horseradish

Serves: 6

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Total Time: 20

Prep Time: 15

Cook Time: 5

• 125g watercress, coarse stalks removed
• 1 head each of red chicory and white chicory, trimmed and leaves separated
• juice of ½-1 lemon (according to taste)
• 2 tablespoons extra-virgin rapeseed oil
• 18 large scallops, at room temperature
• 1 tablespoon olive oil
• 55g butter
• 50g fresh horseradish, peeled and grated (peeled weight)

Method

1. Toss the watercress and chicory with the lemon juice and rapeseed oil and season with salt and freshly ground black pepper. Divide between six plates. Season the scallops.
2. When ready to serve, heat two large non-stick frying pans until very hot. Add ½ tablespoon olive oil to each pan. When the oil is smoking hot, divide the scallops between the pans and cook for 1 minute on each side until golden brown and just cooked through. Don’t crowd the pan or the scallops will steam rather than fry. Share them out between the plates.
3. Melt the butter in a pan set over a medium heat and cook for about 3 minutes until the butter begins to brown, but not burn. Drizzle over the scallops, then scatter with the horseradish. Serve immediately.

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