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Scallop with cinnamon gremolata on chorizo

updated

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Ingredients for 2 servings:

  • 4 scallops
  • 1 small garlic clove(s)
  • ½ lemon(s), untreated, zest
  • some parsley, flat-leaf
  • 1 tsp olive oil
  • 1 tsp, smothered cinnamon
  • some lemon juice
  • 50 g mild chorizo
  • some butter for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 13 minutes

The 300,000th recipe on chefkoch.de

Amuse-bouche, a small appetizer, surf & turf. Rinse the scallops with clean water and dry with kitchen paper. Peel the garlic clove. Finely chop the parsley and garlic. Mix with olive oil, lemon juice and zest, and cinnamon. (For larger quantities, use a hand blender.) Brush the scallops on both sides with the gremolata and set aside. Slice the chorizo ​​and fry in butter until crispy. Fry the scallops in the hot frying fat from the chorizo ​​for 2 minutes on each side, then immediately arrange them on warmed plates with the chorizo ​​and serve.

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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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