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🍽️ Scallops on Grilled Potato Slices

258 kcal · 30 min · 4 servings

Ingredients

• 800 g potatoes (mostly waxy)
• salt
• 3 tbsp olive oil
• 4 scallops (deveined, without shell)
• 4 sprigs lemon balm (or mint)
• 1 tsp lemon juice
• 1 tbsp tapenade (olive puree; ready-made)
• pepper

Instructions

1. 1. Wash the potatoes under running water.
2. 2. Cut off the ends of the potatoes.
3. 3. Cut each potato into eight equal slices.
4. 4. Bring a large pot of salted water to a boil.
5. 5. Boil the potato slices for five minutes until they are firm to the bite.
6. 6. Drain the cooking water.
7. 7. Rinse the potatoes briefly with cold water to shock them.
8. 8. Place the potatoes in a bowl.
9. 9. Mix the potatoes with the olive oil.
10. 10. Pat the scallops dry with kitchen paper.
11. 11. Cut each scallop into four slices.
12. 12. Wash the lemon balm under running water.
13. 13. Shake the lemon balm dry.
14. 14. Pick the leaves off the stems.
15. 15. Stir the lemon juice into the tapenade.
16. 16. Season the potato slices with salt and pepper.
17. 17. Place 16 potato slices on the grill grate.
18. 18. Place one scallop slice on each potato.
19. 19. Add a small dollop of tapenade on each scallop.
20. 20. Place a lemon balm leaf on each portion.
21. 21. Cover each portion with another potato slice.
22. 22. Close the grill grate.
23. 23. Grill the potatoes on the hot grill for three to four minutes.
24. 24. Turn the potatoes and grill for another three to four minutes.
25. 25. Remove the potatoes from the grill when the scallops are hot but still juicy.

Nutrition per serving

• kcal: 258
• Protein: 10 g · Fett/Fat: 8 g · Carbs: 34 g