Scallops in horseradish-pepper sauce

Ingredients for 2 servings:

• 4 scallops
• 1 dashes lemon juice
• 1 tsp horseradish, hot
• 1 tsp pepper, green, pickled
• 1 dash of cream
• some butter
• olive oil
• salt and pepper

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Small, fine starter

Clean the scallops and drizzle with lemon juice. Let them stand for 10 minutes, then season with salt and pepper. Heat olive oil and butter in a small pan. Briefly sear the scallops on both sides, then wrap in aluminum foil and keep warm. Deglaze the pan with cream, stir in the horseradish and peppercorns, and bring to a boil briefly. Pour a layer of sauce onto warmed plates, place the scallops on top, and serve immediately.