Scallops with Cucumber-Horseradish Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with a salad and bread or over cooked angel hair pasta tossed with a little olive oil and salt. Add extra horseradish if you want more heat in the sauce. Ingredients:
1 tablespoon olive oil |
cooking spray |
1 cup chopped seeded peeled cucumber |
1 cup plain fat-free yogurt |
2 tablespoons finely chopped fresh parsley |
1 1/2 tablespoons prepared horseradish |
1/8 teaspoon kosher salt |
1/8 teaspoon coarsely ground black pepper |
2 tablespoons italian-seasoned breadcrumbs |
12 large sea scallops (about 1 1/2 pounds) |
Directions:
1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
2. Combine cucumber, yogurt, parsley, horseradish, salt, and pepper; set aside. Place breadcrumbs in a shallow dish; dredge scallops in breadcrumbs.
3. Add scallops to pan; cook 4 minutes on each side or until done. Serve immediately with sauce.
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