Grilled scallops with spelt and plum salad
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 470, total fat 16 G., saturated fats 2 G., proteins 26 G., carbohydrates 59 G., fiber 9 G., cholesterol 34 mg, sodium 619 mg, sugar 13 G.
Calories 470, total fat 16 G., saturated fats 2 G., proteins 26 G., carbohydrates 59 G., fiber 9 G., cholesterol 34 mg, sodium 619 mg, sugar 13 G.
Scallops are loved not only for their flavor but also for how quickly they cook. Five minutes on the grill, and this magnificent dish is ready! Be careful not to overcook them, or they'll lose their tenderness. Serve with a healthy spelt salad with plums and fennel.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup spelt
- 1 tbsp. grated orange zest + 2 tbsp. orange juice
- 4 tsp sherry vinegar
- 1/4 cup extra-virgin olive oil, plus more for greasing grill grates
- 450 g plums (about 4 pcs.), remove the pits and thinly slice the pulp
- 1 small fennel root, trimmed, halved and thinly sliced
- 1 small shallot, thinly sliced
- 1 jalapeno (or half), thinly sliced
- 600 g of scallops (20-24 pcs.)
- 1 teaspoon ground coriander
- 0.5 cup coarsely chopped fresh mint
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Cooking the dish according to the recipe:
- Cook the spelt according to package directions. Meanwhile, combine the orange juice, vinegar, and olive oil in a large bowl; season with 1/2 teaspoon each of salt and black pepper. Add the plums, fennel, shallots, and jalapeño and toss well to coat with the dressing.
- Preheat the grill to medium-high heat and brush the grates with oil. Toss the scallops with the cilantro, orange zest, and 1/4 teaspoon each of salt and black pepper. Grill the scallops until golden brown, about 2 minutes per side. Transfer to a large plate.
- Fluff the spelt with a fork and add it to the plum and fennel salad. Add mint. Divide the salad among plates and top with the scallops.
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