½ Granny Smith apple
3 tbsp (45 mL) thinly sliced green onion
1 tbsp (15 mL) freshly grated or shredded horseradish
½ cup (125 mL) extra-virgin olive oil
1 tsp (5 mL) white wine vinegar
4 large scallops, preferably Digby
Microgreens, for garnish
Freshly ground black pepper
- Core and finely dice apple. Add to a small bowl along with green onion and horseradish. Stir in oil and vinegar.
- Remove tough muscles from scallops. Slice each scallop into very thin rounds. Arrange on plates. Sprinkle with salt.
- Top scallops with apple-horseradish dressing. Garnish with microgreens. Sprinkle with pepper.