Scallops with Cucumber-Horseradish Sauce

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.


4 servings (serving size: 3 scallops and about 1/3 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 220
Caloriesfromfat 25 %
Fat 6 g
Satfat 1.4 g
Monofat 3.1 g
Polyfat 0.8 g
Protein 28.2 g
Carbohydrate 11.7 g
Fiber 0.4 g
Cholesterol 50 mg
Iron 0.8 mg
Sodium 393 mg
Calcium 174 mg


1 tablespoon olive oil
Cooking spray
1 cup chopped seeded peeled cucumber
1 cup plain fat-free yogurt
2 tablespoons finely chopped fresh parsley
1 1/2 tablespoons prepared horseradish
1/8 teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper
2 tablespoons Italian-seasoned breadcrumbs
12 large sea scallops (about 1 1/2 pounds)


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.

Jean Kressy,

Cooking Light

April 2004
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