Filter
Reset
Sort ByRelevance
Max
Grilled Scallops
Grilled scallops with blanched samphire and tomato mix served with lemon butter
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Heat the grill pan over a high heat. Grill the scallops in 2 min. Per side golden brown and done.
-
Serve them with the lemon butter from the packaging and the salad next to it.
Blogs that might be interesting
-
10 minLunchlarge shrimp, mixed leaf lettuce, cherry / Christmas, vinaigrette, Dressing, coriander leaf, peanut oil, sesame oil, lime juice, Red onion, garlic, ginger root,shrimp skewers with lime and coriander -
70 minAppetizercucumbers, watercress, bunch onion, cold chicken broth, bluefin cheese,cold cucumber soup with bluefin cheese -
20 minAppetizerceleriac, lemon, radishes, mayonnaise, cooking cream, milk, grated horseradish, fresh dill, fresh tarragon, flat leaf parsley, oak leaf lettuce, smoked meat,celery salad with smoked meat and spice mayonnaise -
15 minAppetizerCherry tomatoes, surimisticks, mayonnaise, lime juice, Ketchup, dry sherry, oak leaf lettuce melange, fresh parsley,cocktail salad with surimi and cherry tomatoes
Nutrition
155Calories
Sodium15% DV360mg
Fat15% DV10g
Protein22% DV11g
Carbs1% DV4g
Fiber8% DV2g
Loved it