ingredients

8 St. James of Norway
Oil
Salad
4 new steamed potatoes
8 green asparagus
1 tomato
1 C. chopped chives
7,5 cl of extra virgin olive oil
2 tbsp. red wine vinegar
Salt and pepper

Steps

Step 1

Cut potatoes, steamed leather, sliced ​​or sliced.

2nd step

Cook the asparagus until tender but firm.

Step 3

Then cut in two or three in the direction of the length.

Step 4

Peel the tomatoes by immersing them quickly in boiling water and then in ice water. Remove the seeds and cut into cubes.

Step 5

Then mix potatoes, asparagus, tomatoes and chives.

Step 6

Season with oil, vinegar, salt and pepper.

Step 7

Lightly brush Norway scallops with some oil, salt and pepper.

Step 8

Place the Norway scallops on the barbecue grill for about 30 seconds on each side. The cooking time varies depending on the size of the scallops. We must be careful not to overcook them, they lose their softness ...

Step 9

Serve the scallops of Norway immediately accompanied by salad still warm.