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
-
80 minAppetizercarrots, white cheese, ricotta, Eggs, grilled peppers, peeled tomato, fresh basil, garden peas, arugula,rainbow tureen -
80 minAppetizervegetable stock, water, chilled pumpkin pieces, yellow bell pepper, tomatoes, onion, garlic, extra virgin olive oil, Red wine vinegar, ice cubes,pumpkin gazpacho -
25 minLunchBrie, honey, flour, egg, unsalted mixed nuts, frying oil, lamb's lettuce, mixed leaf lettuce, dried apricots, white raisin, apricot jam, orange liqueur,breaded brie with apricot chutney -
20 minAppetizerBrown sugar, clove powder, cayenne pepper, paprika, garlic powder, cumin powder (djinten), coffee, sunflower oil, large shrimp, chives, lemon,grilled prawns with cajun coffee rub
Nutrition
155Calories
Sodium15% DV360mg
Fat15% DV10g
Protein22% DV11g
Carbs1% DV4g
Fiber8% DV2g
Loved it