Scallops With Cucumber Horseradish Sauce
|Olive oil cooking spray||1 Tablespoon|
|Chopped seeded peeled cucumber||1 Cup (16 tbs)|
|Plain fat free yogurt||1 Cup (16 tbs)|
|Finely chopped fresh parsley||2 Tablespoon|
|Prepared horseradish||1 1⁄2 Tablespoon|
|Kosher salt||1⁄8 Teaspoon|
|Coarsely ground black pepper||1⁄8 Teaspoon|
|Seasoned italian breadcrumbs||2 Tablespoon|
|Sea scallops||1 1⁄2 Pound (12 Large Pieces)|
1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
2. Combine cucumber, yogurt, parsley, horseradish, salt, and pepper, set aside. Place breadcrumbs in a shallow dish, dredge scallops in breadcrumbs.
3. Add scallops to pan, cook 4 minutes on each side or until done.