Filter
Reset
Sort ByRelevance
Mariad3
Cloak shells with lemon butter
Mantelpellen with Dutch shrimps, dill pea pods and lemon butter.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean the lemon and grate the yellow skin of the lemon. Stir the grater through the butter.
-
Slice the parsley very finely and mix through the lemon butter. Put in the refrigerator until use.
-
Cook the snow peas for 2 minutes. Drain and rinse cold under the tap. Cut lengthwise into strips and spread over the bowls or plates.
-
Pick the dill and divide the dill, cress and the leaves of the parsley over it. Squeeze out the lemon half. Sprinkle the snow peas with the juice.
-
Make sure the shell shells are thawed.
-
Heat the oil in a frying pan with non-stick coating. Sprinkle the scallops with pepper and salt and fry on medium heat for 3 minutes. Turn halfway.
-
Place 1 scallop in each bowl or divide the shells over the plates. Divide the shrimp over it.
-
Spoon 1 tsp of herb lemon butter on each scallop.
Blogs that might be interesting
-
20 minAppetizershallot, cucumber, lemon, capers, hot smoked salmon pieces, extra virgin olive oil, lamb's lettuce,warm smoked salmon tartare with caper vinaigrette and lamb's lettuce
-
5 minLunchegg, Parmesan cheese, chives, chives, avocado,gratinated avocado
-
30 minLunchfrozen puff pastry, red salmon, green asparagus, Red onion, egg, fresh basil,puff pastry tart with salmon
-
40 minSmall disholive oil, onion, root, garlic, Spice meatballs, lentils, bread crumb, bread-crumbs, fresh mint, lemon, egg, sunflower oil, mango, Red onion, cumin powder (djinten), Red pepper, apple vinegar, White wine vinegar, sugar,lentil balls with mango chutney
Nutrition
200Calories
Sodium13% DV307mg
Fat28% DV18g
Protein14% DV7g
Carbs1% DV2g
Fiber4% DV1g
Loved it