Cooking time: 5 min - Preparation time: 15 min - Serves: 4
Ingredients
8 scallops
8 sundried tomato strips
2 tsp. capers
4 gherkins
2 tsp. lemon zest
Chives
Olive oil
3 glasses cooked coral lentils
2 tbsp. white balsamic vinegar
Preparation:
1. Prepare your sun-dried tomatoes and pickles by dicing them finely. Mix the sun-dried tomatoes and gherkins in a shallow dish. Add the lemon zest, capers and chopped chives. Pour in the balsamic vinegar and season with salt and pepper. Mix well. Top with olive oil. Set aside.
2. Heat your Kokko over high heat. When hot, arrange the scallops with a little fleur de sel.
3. Fry for 5 minutes. Meanwhile, heat your vinaigrette in a small saucepan directly on the Kokko...
