Scallop with Cinnamon Gremolata on Chorizo
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 8 mins |
| Total Time | 13 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 scallop (s)
- 1 small clove garlic
- 0.5 ½ lemon (s), untreated, zest it
- some parsley, smooth
- 1 teaspoon olive oil
- 1 teaspoon, leveled cinnamon
- some lemon juice
- 50 g chorizo, mild
- some butter for frying
Print Recipe
Pin Recipe Instructions
- Amuse gueule, small starters, surf & turf.
- Rinse scallops with clean water and dry with paper towels.
- Peel off the garlic clove. Finely chop the parsley and garlic. Mix with olive oil, lemon juice and zest, and cinnamon. (Use the hand blender for larger quantities.)
- Now brush the scallops on both sides with the gremolata and set aside for the time being.
- Cut the chorizo into slices and fry in butter until crispy.
- Fry the scallops in the hot frying fat of the chorizo for 2 minutes on each side, then arrange immediately on preheated plates with the chorizo and serve.
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