Scallops in garlic and lemon
Summary: One advantage of living in the north east of china is the abundance of cheap shellfish. Yesterday I cooked some scallops. These are a type of clam. To add a bit of interest to the flavour, I made a marinade for the scallops of olive oil, garlic and lemon. This imparted a wonderful aroma to the flesh of the shellfish and proved popular with my dinner guest.
Ingredients
- 10 Scallops
- 3 cloves of garlic, crushed
- 1 teaspoon of chili pepper
- 2 teaspoons of oregano, finely chopped
- 2 teaspoons of rosemary, finely chopped
- 2 table spoons of olive oil
- 1/2 a lemon juiced
Instructions
To start with, blanch the Scallops in boiling water to cook them. Remove the flesh from their shells and take off the corals (the black mushy bit). If your buying scallops that have already been shelled then you can skip that step. Put the scallop meat into a large bowl. Add all the herbs and the olive oil and mix together. Leave to marinade for a short time. Warm up your frying pan with a little olive oil. When the pan is hot, place the scallops into the pan and cook, turning occasionally. Since the scallop meat has already been blanched, you only need to heat them up so just a few minutes will cook them. Remove the pan from the head and squeeze the lemon juice over the scallops. Toss them gently to cover them will the lemon juice. Remove the scallops from the pan and serve on plates along with some salad.
Preparation time: 25 min
Diet (other): Reduced carbohydrate, High protein, Gluten free
Number of servings (yield): 2
Meal type: dinner
Culinary tradition: French
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