Scallops with Cucumber-Horseradish Sauce

Scallops with Cucumber-Horseradish Sauce
Scallops with Cucumber-Horseradish Sauce requires roughly 45 minutes from start to finish. This recipe serves 4. One serving contains 101 calories, 5g of protein, and 4g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up coarsely ground pepper, sea scallops, parsley, and a few other things to make it today.

Instructions

1
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
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Cooking OilCooking Oil
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2
Combine cucumber, yogurt, parsley, horseradish, salt, and pepper; set aside.
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HorseradishHorseradish
CucumberCucumber
ParsleyParsley
PepperPepper
YogurtYogurt
SaltSalt
3
Place breadcrumbs in a shallow dish; dredge scallops in breadcrumbs.
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ScallopsScallops
4
Add scallops to pan; cook 4 minutes on each side or until done.
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5
Serve immediately with sauce.
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SauceSauce

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Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.
Santa Ema Reserve Chardonnay
Santa Ema Reserve Chardonnay
Santa Ema Chardonnay Reserva is a bright golden yellow colored wine that comes from the Leyda Valley. A bouquet of ripe tropical fruits emerges, such as bananas and passion fruit along with touches of honey and vanilla. In the mouth, it is a wine of good balance and pleasant acidity.Ideal to go with oily fish and sauces, seafood and grilled crab. Also ideal for white meat and mature cheeses.
DifficultyMedium
Ready In45 m.
Servings4
Health Score13
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