Citrus and Horseradish Cedar Plank Scallops Recipe

Name: Citrus and Horseradish Cedar Plank Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound horseradish, grated; Juice of one lemon; Juice of one orange; Zest of one lemon, blanched; Zest of one orange, blanched; 2 tablespoons chopped cilantro; Sugar to taste; Kosher salt to taste; 12 large scallops; Cedar plank, about 8 x 4 inches, untreated; 2 tablespoons olive oil; 4 cups fresh spinach, stemmed and cleaned; 2 tablespoons minced shallots; 1 tablespoons minced garlic; Salt and white pepper; 1 cup lemon butter sauce, warm; Long chives; 1 tablespoon chopped chives

Servings: persons

1 pound horseradish, grated
Juice of one lemon
Juice of one orange
Zest of one lemon, blanched
Zest of one orange, blanched
2 tablespoons chopped cilantro
Sugar to taste
Kosher salt to taste
12 large scallops
Cedar plank, about 8 x 4 inches, untreated
2 tablespoons olive oil
4 cups fresh spinach, stemmed and cleaned
2 tablespoons minced shallots
1 tablespoons minced garlic
Salt and white pepper
1 cup lemon butter sauce, warm
Long chives
1 tablespoon chopped chives

1
Preheat oven to 400 degrees.
2
In a small mixing bowl, combine the horseradish, lemon juice and zest, orange juice and zest, and cilantro.
3
Season with sugar and salt.
4
Season and oil both sides of the scallops.
5
Lightly oil the cedar plank.
6
Place the scallops on the planks and spread an even layer of the crust over the scallops.
7
Place in the oven and bake for 6 to 8 minutes or until the crust is golden brown.
8
In a large saute pan, heat the olive oil.
9
Add the spinach and wilt for 3 to4 minutes.
10
Stir in the shallots and garlic.
11
Season with salt and white pepper.
12
Remove the scallops from the oven.
13
Mound the spinach in the center of the plate.
14
Arrange the scallops around the spinach.
15
Spoon the sauce around the plate.
16
Garnish with long chives and chopped chives.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound horseradish, grated, Juice of one lemon, Juice of one orange, Zest of one lemon, blanched, and more.

Yes, Citrus and Horseradish Cedar Plank Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Citrus and Horseradish Cedar Plank Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions