Cloak shells with lemon butter

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.