Summary

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

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Instructions

1. Amuse gueule, small starters, surf & turf.
2. Rinse scallops with clean water and dry with paper towels.
3. 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.)
4. Now brush the scallops on both sides with the gremolata and set aside for the time being.
5. Cut the chorizo into slices and fry in butter until crispy.
6. 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.