Grilled scallops with butter and herb sauce in mussel shells

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Ingredients for 12 pieces

  • 12 scallops
  • 2 spring onions
  • 1 handful of parsley
  • 2 cloves garlic
  • 100 g butter
  • 1 lemon
  • juice and zest
  • salt
  • ground pepper
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Preparation
Brush and wash the mussels and then the mussels and loosen the mussel meat including the orange-red roe sack. Now clean the shell halves well again from the inside and put the mussel meat back into the shells afterwards. Wash the spring onions then clean them and cut the spring onions into very fine rings. Rinse the parsley and shake them dry, peel them off and finely chop the leaves. Peel the garlic and cut them into small pieces.

Warm the butter with the lemon juice, zest and spring onions. When the butter has melted, remove from heat, add parsley and season with salt and pepper. Put 1-2 tablespoons over each shell on the grill tray, place them on the hot grill and cook for 6-8 minutes with the lid closed. Good luck and bon appetit! 

NORDSEE Rezept: Gegrillte Jakobsmuscheln mit Butter-Kräuter-Sauce in Muschelschalen angerichtet mit Petersilie NORDSEE Rezept: Gegrillte Jakobsmuscheln mit Butter-Kräuter-Sauce in Muschelschalen angerichtet mit Petersilie NORDSEE Rezept: Gegrillte Jakobsmuscheln mit Butter-Kräuter-Sauce in Muschelschalen angerichtet mit Petersilie NORDSEE Rezept: Gegrillte Jakobsmuscheln mit Butter-Kräuter-Sauce in Muschelschalen angerichtet mit Petersilie
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Did you know?

Our scallops in the shell are collected by hand by "delicatessen divers" from the clear waters of Norway This protects the seabed and also prevents grains of sand from penetrating the interior of the scallops.Back to overview