Horseradish Cream Sauce with Pan-Seared Scallops (but good on anything!!)



I found this recipe on FOOD52 and my hubby and I are obsessed with it. Currently, I have only served it on scallops but it would be lovely served with sauteed chicken or grilled steak. Add some sautéed mushrooms as a lovely addition to take it over the top. Seriously, I challenge you not to lick your plate!!

I recommend pre-measuring all your ingredients as the sauce comes together very quickly.

Ingredients:

  • 6 large dry sea scallops

  • 1 tablespoon unsalted butter

  • 1 tablespoon finely minced shallot

  • 1 pinch celery seed

  • 3 tablespoons dry sherry

  • 1 teaspoon sherry vinegar (white or red wine vinegar is fine, too)

  • 1 tablespoon prepared horseradish

  • 2 tablespoons heavy cream


Directions:

  • Pat scallops dry with a paper towel or clean kitchen towel and season with salt and pepper.

  • Heat a small skillet over medium-high heat and melt the butter in it. Add the scallops and cook for about 2 to 3 minutes on the first side without touching, then flip and cook for another 1 to 2 minutes on the second side, just until they’re opaque. Remove scallops from the pan and set aside, and keep warm.

  • Take the pan off the heat, add the shallot and celery seed and sauté about 1 minute.

  • Place the pan back over medium heat, then add the sherry, vinegar, and horseradish; and let bubble up and reduce by half, about 1 to 2 minutes.

  • Add the cream and bring to a gentle simmer to warm through and reduce the sauce slightly to your desired thickness, another minute or so.

For my original post on pan-seared scallops click here.

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