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🍽️ Scallops on Fresh Herb Salad with Chili Dressing

664 kcal · 30 min · 4 servings

Ingredients

• 10 scallops
• 4 pearl onions
• 3 tbsp olive oil
• salt
• pepper
• 2 bunches borage
• 2 bunches sorrel
• 1 bunch sage (with flowers)
• 1 bunch chervil
• 1 bunch dill
• 2 small dried red chili peppers
• peppercorns (1 tsp each black & white)
• 6 tbsp olive oil
• 3 tbsp white wine vinegar

Instructions

1. 1. Carefully open the scallops with a knife.
2. 2. Lift off the shell halves and carefully remove the meat.
3. 3. Cut away the orange-red roe (reproductive organs) and discard it.
4. 4. Rinse the white scallop meat thoroughly under running water.
5. 5. Pat the meat dry with a kitchen towel.
6. 6. Slice the scallop meat into bite-sized pieces.
7. 7. Season the slices with salt and black pepper.
8. 8. Peel the pearl onions of their outer skin.
9. 9. Cut the peeled onions into quarters.
10. 10. Heat olive oil in a pan until it is hot.
11. 11. Fry the seasoned scallops and the onions together in the pan.
12. 12. Fry everything until golden brown on all sides.
13. 13. Remove the pan from the heat and keep the scallops and onions warm.
14. 14. Wash the fresh herbs under cold water.
15. 15. Shake the herbs dry or pat them off.
16. 16. Tear the herbs into small, bite-sized pieces.
17. 17. Place the chili peppers and peppercorns into a mortar.
18. 18. Crush the spices finely with the pestle.
19. 19. Mix vinegar and oil in a small bowl.
20. 20. Stir the crushed chili mixture into the oil-vinegar blend.
21. 21. Arrange the fresh herbs on the serving plates.
22. 22. Place the warm scallops and onions on top of the herb salad.
23. 23. Drizzle the dish generously with the chili marinade.

Nutrition per serving

• kcal: 664
• Protein: 31 g · Fett/Fat: 48 g · Carbs: 28 g