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Grilled scallops with herb and orange salsa

Category Snacks & fingerfood

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  • 20 minutes
  1. 20 shucked scallops
  2. 1 untreated orange
  3. 1 shallot
  4. 2 cloves of garlic
  5. 10 stalks flat leaf parsley
  6. 5 tbs olive oil
  7. salt, pepper

1. Remove the scallops from the fridge about 30 minutes before you intend to prepare it.

2. Finely grate half the zest of the orange. Peel the shallots and garlic. Add orange zest, shallot, garlic and parsley to Quick Cut and chop everything very finely. Add olive oil, season with salt and pepper and mix.

3. Cut off the orange peel including the white skin, cut out the fillets between the membranes with a sharp knife, collect the juice. Cut the orange fillets into pieces and add to the salsa together with the collected juice.

4. Dab scallops dry with kitchen paper and brush with a little olive oil. Heat up the pan on highest level up to the roasting window, switch to a low level, place scallops flat side down and roast until the turning point is reached.

5. Turn off the hob, flip the scallops, put the lid back on and continue roasting for approx. 2 minutes. Remove scallops and serve warm with the salsa.

This recipe has been tested and approved by AMC.

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