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Grilled Scallops
Grilled scallops with blanched samphire and tomato mix served with lemon butter
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Ingredients
Directions
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Bring a pot of water to the boil and boil the glassworm for 2 minutes (blanch). Rinse cold in a colander. Halve the tomatoes and mix with the samphire and oil.
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Heat the grill pan over a high heat. Grill the scallops in 2 min. Per side golden brown and done.
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Serve them with the lemon butter from the packaging and the salad next to it.
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Nutrition
155Calories
Sodium15% DV360mg
Fat15% DV10g
Protein22% DV11g
Carbs1% DV4g
Fiber8% DV2g
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