seitliche Ansicht von Jakobsmuscheln auf einem Fenchel-Apfel-Salat, garniert mit Dill, weißer Teller und grauer Hintergrund

Grilled scallops on salad

20 Minuten

Leicht

4 people

Simple and delicious: The grilled scallop brings its delicate, nutty flavor and buttery-tender texture to the table – combined with crisp, fresh salad, it becomes a light summer dish full of flavor and ease. Give it a try now!

Ingredients

  • 500 g scallops
  • 2 fennel bulbs, with fennel greens for garnish
  • 1 Granny Smith apple
  • 5 tbsp lemon vinegar
  • 30 ml extra virgin olive oil
  • Freshly ground pepper
  • Salt
Portrait von Stefan

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

  1. Thaw the scallops in the refrigerator overnight. Then rinse with cold water and pat dry thoroughly.

  2. Cut the fennel and apple into thin slices on a vegetable slicer. Marinate in a small bowl with vinegar, olive oil, salt and pepper and set aside.
  3. Sear the scallops in a hot pan in olive oil for about 2 minutes on each side.
  4. Alternatively, roast on the grill on a plancha or as skewers over low heat for two to three minutes. For more tips, check out our blog post on preparing scallops.
  5. Divide the salad between the plates and top with the grilled scallops. Add some fennel greens on top to garnish.

Don't like fruit in salad? No problem, the combination of lamb's lettuce with small cubes of bacon also tastes great with the scallop.

Portrait von Stefan

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

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