Ingredients
-
10 scallops from one of the Blue Island Fish Markets
-
1 tablespoon olive oil
-
Dill, finely chopped
-
Sea Salt
-
Ground Black Pepper
-
Ingredients for the vegetables
-
1 courgette, thinly sliced
-
5 fresh green asparagus, thinly sliced
-
1 red onion, cut into thin rings
-
Fresh coriander leaves
-
1 green apple, thinly sliced
-
Lettuce hearts
-
1 tablespoon olive oil
-
1 teaspoon apple vinegar
-
1 teaspoon chives, finely chopped
-
2 small carrots, cut into strips
-
Sea Salt
-
Ground Black Pepper
Instructions
Purchase the fresh Scallops from one of the Blue Island Fish Markets.
Marinate the scallops in a bowl with the olive oil, dill, salt and pepper. Heat up a non-stick frying pan well. Add the scallops one by one and cook for about a minute on each side. Remove the scallops from the pan and put to one side until the vegetables are ready.
Put the courgette, carrots, asparagus, onion, coriander, apple, lettuce and chives in a bowl. Add the olive oil, apple vinegar, salt and pepper. Mix well and serve on the plate along with the scallops.
Bon appétit!
By Chef Christos Noel Bassil
