Scallops with Olive Oil Marinade

Rinse the scallops well. Grasp the scallop firmly with a cloth kitchen towel, making sure the flat half of the shell is facing up. Using a short pointed kitchen knife, slide the blade between the shells and cut through the muscle on the flat inside and lift off the top shell. Cut the gray edge from the white meat as well as carefully separate the orange roe. Rinse the mussel meat, then dry it. Roast on both sides in a frying pan for about 1 minute, then warm at 80 degrees.

The marinade:

Stir 5 tbsp white wine vinegar with a pinch of salt and a pinch of sugar, hard eggs and chop them, dice the tomatoes, roast the pine nuts, chop the kitchen herbs as well and chop the olives. Add all ingredients to the vinegar form and then add 12 tbsp olive oil and stir well.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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