Grilled Pen Shell Scallop Salad recipe - ingredients, nutrition and when to eat it
A refreshing salad of grilled pen shell scallops and asparagus over baby greens, finished with lemon dressing.
A refreshing salad of grilled pen shell scallops and asparagus over baby greens, finished with lemon dressing. The scallops are springy and savory, and pair well with the fresh flavor of the greens and lemon. It’s a lovely choice for a light spring dinner.
Salads & light · 20 minutes to cook
Tips: Pat the scallops dry so they brown nicely in the pan.
Tips: Scallops can turn tough if overcooked, so take them off the heat as soon as the outside is cooked.
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Ingredients (1 serving)
- Pen shell adductor muscle — 100 g
- Asparagus — 3 pc
- Baby greens — 1 handful
- Lemon juice — 1 Tbsp
- Olive oil — 1 tsp
- Salt — 0.3 g
- Ground black pepper — 0.1 g