Time: 40 min.
Complexity: easily
Servings: 4

Scallops are prized not only for their nutritional value—rich in protein, iodine, and omega-3 fatty acids—but also for their culinary versatility. They can be eaten raw, boiled, fried, or marinated. They are delicious in any form and with any dish. One of the simplest dishes you can make with scallops is a sandwich. Simply sauté the shellfish with herbs in butter and serve them with lettuce leaves on soft, crispy potato buns. The preparation is effortless, and the sandwich will taste and smell like a fine French dish.

Ingredients:

• 0.5 kg sea scallops (about 16 pcs.), legs removed
• 2 tbsp. l. olive oil
• 6 sprigs thyme, leaves only
• 1 tbsp. l. chopped parsley
• 3 tbsp (45 g) butter at room temperature, plus a little extra for greasing the buns
• 4 potato buns for hot dogs
• 8 green salad leaves
• Juice of half a lemon plus lemon wedges for serving
• 1 tbsp chopped chervil or tarragon
• 1 tbsp. l. chopped chives

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

scallops, hot dog buns, leaf lettuce, parsley, chives, thyme, tarragon

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Preparation:

Step 1
• Halve the scallops lengthwise and place in a medium bowl. Season with 0.5 teaspoon salt and a little pepper. Add olive oil, thyme, and parsley. Stir, cover, and refrigerate.
Step 2
• Generously butter the insides of the buns. Heat a large skillet over medium heat. Place the buns, buttered side down, in the skillet and toast until golden brown, about 3 minutes. Then transfer to a plate and let cool. Place 2 lettuce leaves in each bun.
Step 3
• Heat a skillet over medium-high heat and add the scallops in a single layer. Cook, undisturbed, for about 3 minutes, until golden brown. Then turn them over and add the remaining 3 tablespoons (45 g) of butter to the skillet. Coat the clams with the butter and cook for another 3 minutes, until they smell nutty. Add the lemon juice and toss to combine.
Step 4
• Arrange the scallops on the buns and drizzle with brown butter. Sprinkle with chopped herbs and serve with lemon wedges.

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