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Bay Scallops With Smoked Salmon And Balsamic Vinegar Sauc
Ingredients
- 6 x Bay scallops in the shell, shucked, shells removed
- 2 Tbsp. Plus 1 tsp. extra-virgin extra virgin olive oil
- 2 tsp Balsamic vinegar Salt and pepper
- 1 x Thin slice smoked salmon, (about 1 oz), cut into very thin 1-inch shreds
- 1 tsp Finely minced fresh minced chives
Directions
- In a small bowl, combine 2 Tbsp. of the extra virgin olive oil with the vinegar, a little salt and pepper, and the salmon. Just before serving, put the shells on a baking sheet covered with crumpled aluminum foil so the shells stay flat. Preheat the broiler. Arrange the scallops in their shells and spoon on the smoked salmon mix.
- Season lightly with salt and pepper and slide under the broiler for about 3 min, till the tops of the scallops turn opaque. Decorate each scallop with a tiny healthy pinch of chives. Serve immediately.
- Yield: 6 servings
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