Seared Scallops With Horseradish Butter, Wild Mushrooms A

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

INGREDIENTS

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

INSTRUCTIONS

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.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 746 Calories From Fat: 484 Total Fat: 54.9g Cholesterol: 275.1mg Sodium: 302mg Potassium: 892.7mg Carbohydrates: 52.8g Fiber: 4.1g Sugar: 17.6g Protein: 13.3g