Serve with a salad and bread or over cooked angel hair pasta tossed with a little olive oil and salt. Add extra horseradish if you want more heat in the sauce.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
Combine cucumber, yogurt, parsley, horseradish, salt, and pepper; set aside. Place breadcrumbs in a shallow dish; dredge scallops in breadcrumbs.
Add scallops to pan; cook 4 minutes on each side or until done. Serve immediately with sauce.
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