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Citrus And Horseradish Cedar Plank Scallops

  • Yield: 4 servings as a first course


  • 1 pound horseradish, grated
  • Juice of one lemon
  • Juice of one orange
  • Zest of one lemon, blanched
  • Zest of one orange, blanched
  • 2 tablespoons chopped cilantro
  • Sugar to taste
  • Kosher salt to taste
  • 12 large scallops
  • Cedar plank, about 8 x 4 inches, untreated
  • 2 tablespoons olive oil
  • 4 cups fresh spinach, stemmed and cleaned
  • 2 tablespoons minced shallots
  • 1 tablespoons minced garlic
  • Salt and white pepper
  • 1 cup lemon butter sauce, warm
  • Long chives
  • 1 tablespoon chopped chives


  • 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 planks and spread an even layer of the crust over the scallops. Place in the oven and bake for 6-8 minutes or until the crust is golden brown. In a large sauté pan, heat the olive oil. Add the spinach and wilt for 3-4 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.