Pan fried scallops with tomato salad and Sea pesto


Recipe 4 persons

Pan fried scallops
4 pc Norwegian scallops, rinsed
1 tsp olive oil
2 tbls butter
½ pc lemon juice

Tomato salad
1/4 tsp garlic, minced
1 tbls shallots, diced
2 tbls black olives, cut
6 tbls Plum tomatoes, diced
2 tbls chives, cut
1 tbls DRM Premier Extra Virgin olive oil

Preheat a pan.
Salt and pepper the scallops. Heat up 1tsp with olive oil. Put the scallops in the pan, when the scallops are nice and brown,(about 2 minutes depending on the size)turn down the temperature and add butter, lemon juice and garlic. Turn them around and fry for 1 more minute. Take them out of the pan and keep warm. In a small bowl mix together the salad ingredients. Flavour with salt.

Sea pesto
2 tbls Parsley
1 tbls Seaweed, chopped
2 tbls capers
1 tbls Reggiano Parmiggiano, graded
Sea Salt
Lemon peel
DRM Premier Extra Virgin Olive Oil

Blend with a hand blender. Flavour with salt and lemon peel.

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