← All recipes

🍽️ Pan-seared scallops with Spanish tomato-cucumber salsa

278 kcal · 30 min · 4 servings

Ingredients

• 4 tomatoes
• 7 cm cucumber
• 1 shallot
• 1 garlic clove
• 1 tbsp freshly chopped parsley
• 2 tbsp lemon juice
• 3 tbsp olive oil
• salt
• sugar
• pepper (from the mill)
• 16 scallops (kitchen-ready)
• 1 tbsp butter

Instructions

1. 1. Dice the tomatoes.
2. 2. Cut the cucumber in half lengthwise.
3. 3. Scoop out the seeds from the cucumber.
4. 4. Dice the cucumber flesh into small cubes.
5. 5. Peel the shallot and the garlic.
6. 6. Combine all prepared ingredients in a bowl.
7. 7. Season the mixture with salt, pepper, and a pinch of sugar.
8. 8. Rinse the scallops under cold water.
9. 9. Pat the scallops dry with a kitchen towel.
10. 10. Pan-fry the scallops in hot oil until golden brown.
11. 11. Reduce the heat and add the butter.
12. 12. Turn the scallops in the butter.
13. 13. Salt and pepper the scallops.
14. 14. Plate the scallops.
15. 15. Garnish the dish with the salsa.

Nutrition per serving

• kcal: 278
• Protein: 23 g · Fett/Fat: 13 g · Carbs: 17 g