Marinated scallops with cucumber salad

Total time: 1hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 83 Kcal, 5g Protein, 4g Carbohydrates, 5g Fat


  • Marinate
  • 8 scallops, washed, patted dry
  • 1 dl blackcurrant juice
  • Cucumber salad
  • 2 tbsp olive oil
  • 1 lime, rinsed with hot water, patted dry, use a little grated zest and 1/2 the juice
  • 1 tsp sugar
  • 0.5 tsp salt
  • a little pepper
  • 1 cucumber, very finely sliced
  • 0.5 bunch dill, finely chopped
  • Fry
  • 0.25 tsp salt
  • a little white pepper, ground
  • 1 tbsp olive oil

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  • Marinate

    Place the scallops in a bowl, pour over the cassis juice, cover and leave to steep in the fridge for approx. 30 mins.
  • Cucumber salad

    In a bowl, mix the oil with all the other ingredients up to and including the pepper. Add the cucumber, mix, leave to infuse for approx. 5 mins., stir in the dill.
  • Fry

    Remove the scallops from the marinade, pat dry, season. Heat the oil in a non-stick frying pan. Reduce the heat, fry the scallops for approx. 1 min. each side, serve with the cucumber salad.
  • Tip:

    Scatter the roughly chopped pistachios over the top.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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