Pan Seared Day Boat Scallops over Sprout Salad with Cranberry Horseradish Dipping Sauce

1. 1

   In a small bowl, combine cranberry sauce and horseradish.

2. 2

   Refrigerate until ready to serve.

3. 3

   Heat oil in a medium saute pan over medium-high heat.

4. 4

   Season scallops with salt and pepper.

5. 5

   When oil is hot, add scallops and sear on both sides until browned.

6. 6

   Remove from heat, but keep warm.

7. 7

   Divide sprouts among 2 plates, and make a bird's nest on each plate with the sprouts.

8. 8

   Spoon cranberry sauce mixture into the center of the bird's nest.

9. 9

   Garnish with snow pea shoots.

10. 10

    Place scallops around the bird's nest and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.