Grilled scallops
Instructions
Thoroughly wash the scallops, thread the skewers alternating in molluscs walnut to coral, salt, and pepper and place in a deep dish; irrorarli with the oil, sprinkle with chopped parsley and let them marinate for 10-15 minutes, turning them until they occasionally.
Clean the lettuce, split heads in half lengthwise, wash and Blanch them in boiling salted water for 2-3 minutes.
Select the carrot and pelarla; deprive the celery of filaments, wash them, cut them into strips and Blanch for 2-3 minutes in boiling salted water.
In a saucepan to heat the butter, combine the lettuce, a pinch of salt and pepper and simmer for a few minutes and it vivid Brown lightly; Add the strips of carrot and celery, salt and pepper and continue cooking for 3-4 minutes.
Meanwhile heat a frying pan to grill, place the scallop skewers and grill them for drained 2 minutes on both sides.
Distribute the lettuce on serving dish and arrange over the grilled scallop kebabs.
Ingredients and dosing for 4 persons
- 16 scallops
- 3 heads of romaine lettuce salad
- 1 carrot
- 1 stalk of celery
- 30 g of butter
- 10 cl of olive oil extra virgin
- Few sprigs of parsley
- Salt
- Pepper