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🍽️ Crispy Scallops on Savoy Cabbage

207 kcal · 30 min · 4 servings

Ingredients

• 12 Scallops (in shell)
• 2 tbsp Lemon juice
• Salt
• Pepper (from the mill)
• 2 tbsp Ghee
• 4 Savoy cabbage leaves
• 2 tbsp Bacon cubes

Instructions

1. 1. Rinse the scallops under running water.
2. 2. Slide the blade of a short knife along the edge of the shell to release the adductor muscle.
3. 3. Lift the shell edge and carefully loosen the meat with the knife.
4. 4. Separate the gray edge meat from the white muscle and the orange-red roe (corail).
5. 5. Rinse the cleaned scallop meat thoroughly several times.
6. 6. Drizzle lemon juice over the scallops.
7. 7. Season the scallops lightly with salt and pepper.
8. 8. Cook the Savoy cabbage in salted water for 2 minutes (blanching means cooking briefly in boiling water).
9. 9. Remove the Savoy cabbage from the water.
10. 10. Shock the Savoy cabbage with cold water.
11. 11. Let the Savoy cabbage drain well.
12. 12. Fry the bacon in hot clarified butter in a pan until crispy.
13. 13. Remove the bacon from the pan.
14. 14. Fry the scallops in the remaining fat for 1 to 2 minutes per side.
15. 15. Divide the Savoy cabbage among the plates.
16. 16. Place the scallops and bacon on top of the Savoy cabbage.
17. 17. Serve the dish.

Nutrition per serving

• kcal: 207
• Protein: 18 g · Fett/Fat: 10 g · Carbs: 10 g