Grilled scallops with green salad and herbs
4 servings
35 minutes
Grilled scallops with green salad and herbs embody the freshness and elegance of European cuisine. Scallops, with their tender and sweet flesh, develop an appetizing golden crust on the grill while retaining their juiciness. Their delicate sea flavor pairs perfectly with aromatic herbs – basil, parsley, mint, and chives, adding freshness and lightness to the dish. The dressing made from sherry vinegar and olive oil gives the salad a soft tanginess and balanced aftertaste, while capers add a zesty touch. This recipe is perfect for a summer dinner or a romantic meal outdoors, delighting with a combination of textures and aromas that awaken a sense of refined gastronomic pleasure.
1
Preheat the grill or barbecue.
2
Place the scallops in a bowl and add 1 tablespoon of olive oil, 0.25 teaspoon of salt, and 0.25 teaspoon of pepper. Mix well.
- Sea scallops: 500 g
- Olive oil: 0.3 glass
- Salt: 0.8 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
3
In a large bowl, mix vinegar, remaining salt and pepper, and slowly add olive oil.
- Sherry vinegar: 4 teaspoons
- Salt: 0.8 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
- Olive oil: 0.3 glass
4
Place the scallops on the grill and cook for about 2-3 minutes on each side until done.
5
Add salad leaves, basil, parsley, and mint leaves, along with chopped chives to the dressing. Mix well and plate. Top with scallops and sprinkle with capers.
- Mixed salad leaves: 250 g
- Basil leaves: 50 g
- Parsley leaves: 50 g
- Mint leaves: 35 g
- Chives: 35 g
- Capers: 4 teaspoons
