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Scallops with samphire salad

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Ingredients for 20 servings:

  • 20 scallops
  • 4 tbsp olive oil
  • 100 g samphire / salicorn
  • 4 tbsp olive oil
  • 1 tbsp lime juice
  • 3 tbsp balsamic vinegar, white
  • some pepper, black
  • some chili pepper(s), dried

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Amuse-bouche

Combine oil, lime juice, vinegar, and spices to make a marinade. Clean the samphire, add it to the marinade, and let it sit for a while. Dry the scallops on kitchen paper. Sear them vigorously on both sides in the oil. Place the scallops on a looped spoon or small plate, top with some lettuce, and grind some dried chili over the top.

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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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