Scallops with rocket and lemon
Photo: Silje Bryn Knutsen
LESS THAN 20 MIN EASY
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Ingredients
servings
    • scallops
    • 2 tbsp olive oil
    • 0.5 tsp salt
    • turns of a pepper grinder
    • spring onions, sliced lengthwise
    • sugar peas
    • handful rocket
    • handful spinach
    • Juice of half a lemon
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Procedure

  1. Open the scallops carefully using a good knife.
  2. Remove the scallops from the shell and remove the roe and sinew until you have a clean muscle left.
  3. Fire up your Primus stove if you're cooking outdoors, or turn on the ring at home, then add some olive oil to a pan and heat.
  4. Add the scallops and season with salt and pepper. The scallops should only be fried quickly on each side. If you overcook them, they will be chewy. 30-40 seconds on each side is enough.
  5. Cut the spring onion into sticks then add to the pan with the mangetout.
  6. Once the scallops are almost ready, add the rocket and spinach. Turn off the heat and let the heat of the pan cook the vegetables. Squeeze over a few drops of lemon.
  7. Serve in the scallop shell.