SAUTÉED VARIEGATED SCALLOPS WITH SEAWEED
- 16 variegated scallop
- 300 grams seaweed
- ½ onion
- 2 slices of artisan bread
- 6 eggs
- 2 lemons
Thoroughly clean the variegated scallops, separating the shell of pottage and trying not to damage, remove the flaps and stomach and go through lots of water and lemon.
GRILLED VARIEGATED SCALLOPS
- 1 kg. of variegated Scallops
VARIEGATED SCALLOPS CASSEROLE
SAUTEED VARIEGATED SCALLOPS
- 6 Variegated Scallops
- 1 baked potato
- 200 grams.
- White asparagus, cooked and cleaned
- 100 grams. brunettes asparagus, cooked and cleaned
- Olive oil
- 4 black olives
- 2 slices of ham
Cook the potatoes and make a cream with it.
Clean variegated scallops, sauté and book.
Cook the two types of asparagus in chicken stock and cut into cubes.
Cut the ham into cubes and saute.
Make a base of potato cream and put up the varigated scallops.
Above the variegated scallops, place a bit of salad with asparagus and ham.
Dress with olive oil and balsamic vinegar.
VARIEGATED SCALLOPS "A LO LOCO"
- Olive oil
- Sunflower oil
- Sweet and spicy paprika
- Bay leaf
- 1 kg. of Variegated Scallops
In a skillet, brown the onion with both oils and garlic.
Add a little sweet and spicy pepper and bay leaf. Make a sauce and let it cool.
Add the previously cooked scallops.
And it is ready to serve.