Recipe for scallops with tomato salad
A delicious and easy small dish with seared scallops, tomatoes, and dry-cured olives.
This dish can be served as an appetizer, a lunch course, or as part of a tapas menu.
Ingredients
- 8 pcs. Scallops
- 2 pcs. lemongrass
- 100 gram Mozzarella Chees preferably buffalo mozzarella
- 0.5 bunch Basil Leaves
- 32 pcs. olive dry salted
- 4 pcs. Tomato
- 45 gram Olive Oil + a little 2 tbsp. extra
- 0.5 pcs. Lemon
- Salt
- Pepper
Instructions
Scallop Skewers:
- The scallops are prepared (i.e., the adductor muscle should be removed) and placed on pieces of lemongrass. They cure with the salt (brine) for 10 minutes.
- Season with salt and pepper, and fry in a hot pan in olive oil for about 1 minute.
Mozzarella Salad:
- The mozzarella is cut into coarse pieces and tossed with chopped basil and olives.
- The tomatoes are halved, and the seeds removed. The tomatoes are cut into smaller pieces and tossed with the mozzarella mixture. Finally, season well with salt and pepper.
Plating:
- The salad is placed in a small, deep plate with the scallops on top. Drizzle with oil and lemon juice.