Recipes

Scallops on Vegies with Olive Oil and Balsamic  

Serves 4 as an entree

1 corn cob, kernels removed
4 baby carrots, peeled & sliced
4 brussel sprouts, separated into leaves
2 baby bok choy, separated into leaves
8 small green beans
table salt
olive oil
balsamic vinegar
16-24 small scallops, cleaned
fresh chervil

Blanch corn, carrots, brussel sprouts, bok choy and beans in plenty of boiling water, together with a little salt. Drain well and place in a bowl. Sprinkle with a little olive oil and balsamic, toss and place on serving plate.

Sear scallops on oiled grill and place on vegies. Drizzle with a little balsamic and olive oil, and dress with sprigs of chervil.

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