Citrus And Horseradish Cedar Plank Scallops

Recipe Ingredients

1 lb	454g / 16oz	Horseradish - grated
		Juice of one lemon
		Juice of one orange
		Zest of one lemon - blanched
		Zest of one orange - blanched
2 tablespoons	30ml	Chopped cilantro
		Sugar - to taste
		Kosher salt - to taste
12		Scallops (large)
1		Cedar plank, abt 8" by 4" - untreated cedar
2 tablespoons	30ml	Olive oil
4 cups	948ml	Fresh spinach - stemmed, cleaned
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
		Salt - to taste
		Freshly-ground white pepper - to taste
1 cup	237ml	Lemon Butter Sauce - warm - see * Note
		Chives - left long
1 tablespoon	15ml	Chopped chives

Recipe Instructions

* Note: See the "Lemon Butter Sauce" recipe which is included in this collection.

Preheat oven to 400 degrees.

In a small mixing bowl, combine the horseradish, lemon juice and zest, orange juice and zest, and cilantro. Season with sugar and salt. Season and oil both sides of the scallops. Lightly oil the cedar plank. Place the scallops on the plank and spread an even layer of the crust over the scallops. Place in the oven and bake for 6 to 8 minutes or until the crust is golden brown.

In a large saute pan, heat the olive oil. Add the spinach and wilt for 3 to 4 minutes. Stir in the shallots and garlic. Season with salt and white pepper.

Remove the scallops from the oven. Mound the spinach in the center of the plate. Arrange the scallops around the spinach. Spoon the sauce around the plate. Garnish with long chives and chopped chives.

This recipe yields 4 servings as a first course.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2371 broadcast 06-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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