Although most pearls are actually found in the shell of an oyster, the scallop contains another pearl, its meat.
The flesh of the scallop is basically the muscle that allows the scallop to open and close its shell. This particularly tender piece of meat has a delicious salty, almost nutty taste.
Coquille requires a very short preparation time. A good quality fresh scallop is even delicious cut raw as sashimi! We therefore prepare a scallop in such a way that it is still partially raw on the inside. Only then can you optimally enjoy the tenderness and taste of a scallop.
The scallop is a dish that is perfect as a starter or appetizer. We have prepared these gems in a simple but very tasty way.
Grilled scallops
Scallops from the grill is a simple but tasty recipe that you prepare with just some spices.
Servings: persons
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Ingredients
- 12 scallops approx. 3 pp
- 1 clove garlic
- lemon
- samphire
- salt
- pepper
- butter
Instructions
- Make sure the barbecue is ready for direct grilling. Maintain a temperature of about 250℃.
- Pat the scallops dry with a piece of paper towel.
- Lightly sprinkle the scallops with some salt and pepper.
- Heat a pan with a large knob of butter. Make sure the pan is really hot.
- Sear the scallops on both sides for about 1 minute.
- Let the pan cool slightly and squeeze a clove of garlic into the remaining butter.
- Drizzle the scallops a little bit with the butter and garlic from the pan.
- Cut a lemon in half and squeeze some lemon juice on top of the scallops.
- Serve the scallops on a small plate with some fresh samphire.
