Recipe 4 persons
Pan fried scallops
4 pc Norwegian scallops, rinsed
1 tsp olive oil
2 tbls butter
Â½ pc lemon juice
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.
2 tbls Parsley
1 tbls Seaweed, chopped
2 tbls capers
1 tbls Reggiano Parmiggiano, graded
DRM Premier Extra Virgin Olive Oil
Blend with a hand blender. Flavour with salt and lemon peel.
The post Pan fried scallops with tomato salad and Sea pesto appeared first on DRM of Norway.