The SCALLOPS WITH MINT AND LEMON are a fresh and light second course.
This recipe is perfect for summer and very simple to prepare. The scallops are cooked in a pan with a sauce made from mint and lemon juice and are ready in 15 minutes!
The result is a dish with a truly unique and inviting flavor.
Serve them accompanied by a mixed salad or a handful of white basmati rice.
If you prefer, you can replace the veal slices with chicken breast or pork loin.
If you enjoyed this tasty recipe and like scallops, don’t miss the following links:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 slices veal (large)
- 2 tablespoons extra virgin olive oil
- 1 lemon (juiced)
- 1 branch mint
- to taste salt
- Half cup flour
Tools
- Citrus Squeezer
- Chopper
- Pan
Steps
Divide the slices in half, flour them, and set them aside.
Wash the mint leaves, dry them, put them in the chopper with a splash of extra virgin olive oil and chop finely.
Squeeze the lemon and strain it.
Heat a drizzle of extra virgin olive oil in a large non-stick pan.
Add the slices of meat, salt, and cook for about 2 minutes per side.
Add the chopped mint and lemon juice, mix gently, and cook for another 5 minutes.
Our scallops with mint and lemon are ready.
Serve the scallops immediately with their sauce.
Storage and tips…
Store in the fridge
Consume within 2 days
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This recipe contains one or more affiliate links
This recipe contains one or more affiliate links
