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🍽️ Pan-seared Scallops on Leaf Salad

596 kcal · 30 min · 4 servings

Ingredients

• 8 Scallops (with shell)
• 2 tbsp Lemon juice
• Salt
• Pepper (from the mill)
• 2 tbsp Ghee
• 0.5 tsp Mustard
• 2 tbsp White wine vinegar
• 6 tbsp Olive oil
• 0.5 tsp Sugar
• 1 Onion
• 2 Garlic cloves
• 150 g Leaf salad
• 1 tbsp Pomegranate seeds
• 1 tsp Lavender flowers (dried)

Instructions

1. 1. Rinse the scallops under running water.
2. 2. Insert a small knife sideways into the shell to cut the adductor muscle.
3. 3. Lift off the shell and carefully loosen the meat with the knife.
4. 4. Remove the gray tissue and side edges from the white meat.
5. 5. Rinse the scallop meat thoroughly several times.
6. 6. Separate the orange-red roe (corail) from the white meat.
7. 7. Drizzle lemon juice over the scallop meat.
8. 8. Season the meat lightly with salt and pepper.
9. 9. Wash the leaf salads thoroughly.
10. 10. Remove tough stems and any damaged leaves.
11. 11. Spin the salads dry.
12. 12. Tear the leaves into bite-sized pieces.
13. 13. Peel the onion.
14. 14. Dice the onion into small cubes.
15. 15. Peel the garlic cloves.
16. 16. Finely chop the garlic.
17. 17. Whisk mustard, vinegar, salt, pepper, and sugar together in a bowl.
18. 18. Slowly whisk the oil into the mixture.
19. 19. Taste the sauce and adjust seasoning if needed.
20. 20. Heat ghee (clarified butter) in a frying pan.
21. 21. Pan-fry the scallops.
22. 22. Also fry three pieces of the roe (corail).
23. 23. Fry the scallops and roe for one to two minutes per side.
24. 24. Plate the pan-fried scallops.
25. 25. Add the fried roe pieces to the salad dressing.
26. 26. Blend the sauce with the roe once briefly.
27. 27. Drizzle some sauce over the scallops.
28. 28. Sprinkle pomegranate seeds over the scallops.
29. 29. Sprinkle lavender flowers over the scallops.
30. 30. Sprinkle the chopped onion over the scallops.
31. 31. Sprinkle the chopped garlic over the scallops.

Nutrition per serving

• kcal: 596
• Protein: 24 g · Fett/Fat: 47 g · Carbs: 20 g