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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Parsi Food networ, Food7 4 servings

INGREDIENTS

12 Average sized scallops
3 lg Hand baby spinach leaves
500 g Potatoes; (cut into chunks)
; (17 oz)
4 tb Milk; (50ml)
2 1/2 tb Flour
3 Eggs
4 Egg whites
2 1/2 tb Double cream
Little white wine
250 g Unsalted butter; (9 oz)
1 tb Horseradish cream relish
2 1/2 tb Double cream
2 tb Chives
Some freshly fried bacon pieces
Blanched tomato diced
Wild Mushrooms
Deep fried parsnip to garnish

INSTRUCTIONS

FOR THE POTATO PANCAKES
FOR THE HORSERADISH BUTTER
Pan fry the scallops until golden brown. Meanwhile steam the potatoes until
cooked. Seive and cool. Mix together all the ingredients for the pancakes
and add to the pan in the form of little cakes and cook until brown.
For the Horseradish Butter: Reduce a little white wine and add the soft
unsalted butter. Blend with a hand blender until smooth. Then add the
horseradish relish, the chives, bacon pieces and tomato dice.
Cook the spinach in a little butter and set aside. Pan fry the wild
mushrooms and add to the spinach.
To serve place mushrooms and spinach on a potato cake with the scallops on
top and the sauce around. Garnish with a piece of deep fried parsinp.
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