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Butter Grilled Scallop with Colorful Vegetables

にら炒め -Leek Saute


4 raw scallops

1 tbsp butter

1 cucumber

1 tomato

1 avocado

1 yellow bell pepper

1 yellow tomato

Half a lemon

1 tbsp white balsamic vinegar

  1. Put butter in a frying pan and sear the scallops on both sides.

  2. Cut the cucumbers, tomatoes, yellow bell pepper, and yellow tomatoes into 1 cm cubes. For the avocado, remove seeds, peel, cut into 1 cm cubes, and squeeze the lemon.

  3. Put the vegetables from step 2 in a bowl and sprinkle with salt and pepper. Add 2 tablespoons of white balsamic vinegar and mix.

  4. Place vegetables from step 3 on a plate and place the scallop on the center.


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