| 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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