Saute a large pan full of bitter greens in olive oil with a little salt. Deglaze with 1/2 c chicken stock, reduce, add 1/3 c heavy cream and 1T horseradish. Cook over med/low heat till cream is reduced. Add 1/2 cup grated parmesan cheese.
Saute dry scallops till seared. Serve on top of greens with bearnaise butter. I also served some roasted beets with this.
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