Scallops grilled in their shells with papaya and spicy tomato and bell pepper relish
Think mussels are too hard to prepare at home? Then we'll prove you wrong. Today we're serving grilled scallops in their shells with papaya and a spicy tomato and bell pepper relish, which you can easily prepare on the electric grill. Enjoy the taste!
Preparation time 10 minutes
Cooking time 20 minutes
Ingredients
Ingredients for 4 portions
FOR THE SCALLOPS
- 8 scallops with shell
- ½ papaya
- ½ green peppers
- 50 g snow peas
- ½ bunch spring onions
- 4 tbsp almond oil
- Salt from the mill
FOR THE RELISH
- 8 ripe vine tomatoes
- 2 tablespoons honey
- Juice of 1 organic lemon
- ½ bunch coriander
- 2 shallots
- 2 red peppers
- 2 red peppers
- ½ tsp paprika powder, sweet and sour
- Salt from the mill
Preparation
- Preheat the grill to 500 °C with the lid open.
- Open the scallop with a table knife and carefully loosen the meat along the lid. Remove the lower part in the same way and clean the scallop (remove the muscle).
- Peel the papaya, remove the seeds and cut into cubes. Deseed the peppers and dice them in the same way. Cut the sugar snaps into small strips. Clean the spring onions and cut into diagonal pieces. Mix the papaya, peppers, sugar snap peas and spring onions with 2 tbsp almond oil and season with salt. Then divide into the bowls and place on the normal grill zone.
- Mix the mussels with the remaining oil, season with salt and grill on the BoostZone for 1-2 minutes on both sides. Then place in the shells, reduce the heat to 140 °C and grill for 4-5 minutes with the lid closed.
- Serve the scallops with the tomato and bell pepper relish, if desired.
