Lemon and Chive Scallops
Ingredients
24 large scallops
small bunch chives, finely chopped
4 tablespoons flour
salt and freshly ground pepper
12 slices rye bread
3 tablespoons light olive oil for frying
lemon-infused extra virgin olive oil
zest of 1 lemon, cut into thin strips
Description
A very simple way of adding a touch of flavour to scallops for a great finger-food idea. Succulent pan-fried scallops are tossed in lemon and chives and given an extra hit with lemon-infused oil. You could also serve three or four scallops for a starter with a little garnish of crisp lettuce.
Method
Pick over the scallops to clean them, then pat them dry. Combine the chives, flour, salt and pepper, and toss the scallops in this mixture to coat lightly. With a round cookie-cutter (5 to 6cm), cut two rounds from each slice of bread.
Gently heat the light olive oil in a heavy frying pan. When hot, add the scallops in batches of six to eight and brown lightly. Remove and place each scallop on a round of bread.
To serve, drizzle a little lemon oil over each scallop, then top with a thin twist of lemon zest. Serve warm.
Makes 24.
Categories
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