Grilled scallops with parsley sauce

Ingredients for 4 servings:

• 20 scallop(s) with the shell
• 4 tbsp lemon juice
• Salt
• pepper
• 4 tbsp olive oil, for frying
• 2 bunches of parsley
• 4 tbsp vinegar (white wine vinegar)
• 1 tsp mustard
• 1 tsp sugar
• 10 tbsp olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a delicacy from the sea

Rinse the mussels in cold water and run a short knife along the rim of the shell, cutting through the sphincter. Lift off the lid, loosen the meat with a knife, remove the white muscle (nutlets) from the orange-red roe (corail) and the gray edges, and wash thoroughly. Place the white scallop meat in a deep dish and drizzle with lemon juice, season lightly with salt and pepper; reserve the orange corail for another purpose. For the sauce, wash the parsley, shake dry, and finely chop the leaves. Mix the vinegar with the mustard, salt, pepper, and sugar, and whisk in the oil. Season the sauce to taste and stir in the parsley. Heat the oil in a pan and fry the scallops for 1 to 2 minutes on each side, but no longer. Remove the scallops, toss the meat with the parsley sauce, arrange on plates, and serve. Variation: Scallops also taste excellent grilled. To do this, preheat the grill, brush the mussel meat with oil, and grill it on the grill for 1 to 2 minutes on each side. No longer, otherwise the meat will become tough. Wine tip: A well-chilled, dry white wine goes perfectly with this dish, such as a Chardonnay from California or a Sancerre from the Loire.