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Pan-Fried Scallops with Horseradish Cream and Winter Greens Recipe


Pan-Fried Scallops

A quick, tasty, and healthy dish from the English cook Skye Gyngell who says that you can also substitute other winter greens for the ones she recommends below.

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Adapted from “A Year in My Kitchen” by Skye Gyngell.


For the horseradish cream:

  • ¾ cup crème fraîche
  • 1 tablespoon freshly grated horseradish root
  • 1 ½ teaspoon Dijon mustard
  • Sea salt

For the scallops:

  • 24 sea scallops, cleaned
  • Handful of arugula leaves
  • Handful of white dandelion leaves or pale frisée
  • Handful of mizuna
  • Finely grated zest and juice of 1 lemon
  • 1 tablespoon extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • Minced curly parsley, for garnish
  • Lemon wedges, for garnish


For the horseradish cream:

You can make the horseradish cream a day in advance if you like. Put the crème fraîche in a bowl and fold in the horseradish and mustard. Season with salt to taste. (If making ahead, cover and refrigerate, but return to room temperature before serving.)

For the scallops:

Trim away the tough muscle from the side of each scallop, then set aside at room temperature. Wash the salad greens, dry well, and combine in a bowl. Dress with the lemon zest and juice and the extra-virgin olive oil, then divide among 4 plates or arrange on a large platter.

Place 2 heavy (ideally, nonstick) skillets over high heat and allow them to get very hot. Season the scallops lightly with salt and pepper. Drizzle ½ tablespoon olive oil into each skillet.

When the oil begins to smoke, add the scallops, arranging them in a single layer. It is important not to overcrowd the skillet (if you do, the scallops will stew rather than pan-fry), so cook in 2 batches if necessary. Cook for 1 minute only, then turn (in the same order that you put them into the pan) and cook for the same amount of time on the other side. The scallops should be crunchy and golden on the surface, with a sweet and delicious taste.

As you remove the scallops from the pan, place them on top of the salad greens, adding a dollop of horseradish cream. Sprinkle with minced parsley and serve straight away, with a wedge or two of lemon on the side.