For ➋-➍*6-8 scallops
2 Granny Smith apples
4 tbs olive oil
1 tbs butter
175 g sea spinach or samphire, washed
sea salt & black pepper
4 tbs lime vinaigrette**
Rinse the scallops under cold water. Pat dry with paper towels.
Cut the peeled apples into thin slices along the core, then into thin strips. Mix 4 tbs lime vinaigrette through.
Put 2 tbs of olive oil with the butter and 1 tbs of hot water in a large pan. Heat. Add the sea spinach or samphire. Soften for 2 m.
Meanwhile, rub a skillet lightly with olive oil. Heat it.
Put a little sea salt and black pepper on both sides of the scallops. Grill them over high heat for 1 m or until golden brown.
Divide the sea spinach or samphire on warm plates. Put the scallops on top. Cover it with apple strips. Spoon a little lemon vinaigrette next to the food.
*Serves 4 as an appetizer, 2 as main dish.
**Or lemon vinaigrette.
Read tip on cooking scallops.
