Grilled scallops, rocket and lemon confit/Vieiras grelhadas, rúcula e limão confitado.

It has been a while since the last time I have posted a recipe in here! Life’s been super busy, although this weekend I decided to pay some attention into my own blog and readers. As the scallop season is upon us, I decided to cook 12 of these delicious creatures. Their sweetness goes amazingly well with the pepperness of the rocket and the sharpness of the lemon preserve I quickly assembled on my stove. Delicious for a spring lunch!

Grilled scallops, rocket and lemon confit

Serves 3

12 fresh scallops (cleaned but with I leave them with the roe, as I think it adds flavour and texture)
1 tbsp of olive oil
salt & pepper
150 gr of young rocket

1 tsp of dijon mustard
1 tbsp of olive oil

Lemon preserve

1 lemon (thinly sliced)
1 tbsp of sugar
2 tbsp of water


Firstly prepare the lemon preserve. Place the slices of lemon with the sugar on top and water in a pan. Slowly simmer till the water evaporated and you end up with a thick consistency jam-like preserve. Set aside to cool down.

Place the rocket in a serving bowl. Mix the mustard with the olive oil and dress it.

Fry for two minutes each side of the scallops, on a very hot and oiled pan. Serve the scallops on top of the rocket with a spoonful of lemon preserve.


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