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Scallops with Lamb’s Lettuce and Apple Julienne

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Scallops with Lamb’s Lettuce and Apple Julienne

The perfect scallops with lamb’s lettuce and apple julienne recipe with a picture and simple step-by-step instructions.

  • 15 Pc. Scallops
  • 2 Pc. Lemon zest
  • 2 Pc. Granny Smith apples
  • 250 g Lamb’S lettuce
  • 5 tsp Olive oil
  • Sea-Salt
  • Pepper
  1. First, core the apples with the help of a slicer and cut the apples into fine strips. Mix the strips with the lettuce, olive oil, lemon juice and zest and season with salt and pepper.
  2. Let some olive oil get hot in a large Teflon pan and fry the scallops in the hot pan for about 30 seconds on each side. Season with salt and pepper, remove from heat and deglaze with the juice and zest. Arrange everything on a deep plate.
Dinner
European
scallops with lamb’s lettuce and apple julienne

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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