Scallop cutlets with tomato sauce

Fry 50 grams of onion in butter and grind it together with scallop fillet and bread through a meat grinder.

Finely chop onion, garlic, and chili pepper and sauté in olive oil, add tomatoes and spices. Reduce to a thick consistency. Finally, add mint and lemon balm and let it steep.

Fry the cutlets in a pan until golden brown and finish cooking in the oven at 180 degrees for seven to eight minutes. Heat the sauce and add the concasse tomato. First, place the sauce on the plate, then the cutlets on top of the sauce. Garnish with herbs and black salt.