Seared Scallops with creamed bitter greens

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.

Pan Seared Scallops, roasted beets, Russian Kale, horseradish emulsion

Pan Seared Scallops, roasted beets, Russian Kale, horseradish emulsion and roasted potatoes

This recipe came from WrightFood and we *loved* it. I sliced the potatoes and oven roasted them with fresh rosemary, then included them in the plating rather than doing them separately and that worked really well. I think next time I might slice the beets the same way and roast them as slices with the thyme and olive oil, then plate everything together. We got frozen scallops from Woodmans and they were actually quite good. I also used fingerling potatoes, kale and beets from Willy Street Co-op.