Stuffed and gratinated scallops are a delicious dish, especially if we can enjoy them fresh, but it is not the only way to taste these mollusks. The frozen option of your meat without the shell is a good alternative to have as a resource at home, and thus prepare original dishes with these grilled scallops with peppermint and lime tomato water.
The combination of ingredients caught my attention as soon as I found the recipe and quickly encouraged me to try it. It is a very simple dish at the bottom, since to obtain tomato water you just have to invest no effort and cook grilled scallops he only has the mystery of catching the point well. I like to have good toast on the outside, but with the juicy and tender meat inside.
IngredientsFor 2 persons
- Scallops without shell 6
- Ripe tomatoes 250 g
- Extra virgin olive oil 15 ml
- Lima 1
- Peppermint leaf 4
- 10 ml mullet eggs
- Ground black pepper
How to make grilled scallops with peppermint and lime tomato waterDifficulty: Easy
- Total time 50 m
- Elaboration 50 m
First we must get the tomato water. To do this, roughly cut the washed tomatoes and place in a fine colander over a container of the appropriate size. Add a good pinch of salt and mix without any delicacy. Let stand for 30-45 minutes, stirring occasionally, until juices come out. Squeeze the tomatoes well at the end, trying not to take any seeds or other skin.
Grilling scallop meat without coral. Heat a little oil or a non-stick pan and add the mollusks previously seasoned with salt and pepper. Cook over medium-high heat for a couple of minutes, turn around and cook for 30-60 more seconds.
Cover the bottom of dishes or a bowl with tomato water. Distribute the scallops and add a few drops of olive oil, lime juice, peppermint leaves and mullet roe.
How to accompany grilled scallops with tomato water
The grilled scallops with peppermint and lime tomato water They can be a good starter or starter to share at lunchtime or as part of a light dinner. It won't be very thin but I can't dip bread later in tomato water.