Scallops with lemon vegetables

Name: scallops with lemon vegetables
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: dish sugar snaps a 200 g; tray chives a 25 g; 1 lemon cleaned up; 5 el olive oil; 1 tl honey; 1 yellow bell pepper in thin strips; 12 scallops (bag 300 g, freezer), thawed

A tasty recipe. The starter contains the following ingredients: fish, sugar snaps (a 200 g), chives (a 25 g), lemon (scrubbed), olive oil, honey, yellow pepper (in thin strips), scallops (bag 300 g, frozen) and thawed).

Ingredients

Kitchen Stuff

peeler

Directions

Remove the stem starter and the sugar snaps and cook them for 5 minutes. Drain, rinse with cold water and cut into thin strips. Cut the chives into pieces of 4 cm. Cut the yellow skin of the lemon with a peeler and cut it into wafer thin strips. Squeeze out the fruit.
Make a dressing of 1 tbsp lemon juice, 3 tbsp oil, the honey and pepper and salt to taste. Spoon the sugar snaps, the chives, the lemon strips and the paprika with the dressing.
Heat the rest of the oil in a pan. Fry the scallops over high heat in 2 min. Brown. Divide over 4 plates and place a piece of vegetables on each shell.

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Nutrition

210Calories

Sodium0% DV10mg

Fat29% DV19g

Protein10% DV5g

Carbs2% DV5g

Fiber12% DV3g

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