Cooking time: 5 min – Preparation time: 15 min – Serves: 4
Ingredients
8 scallops
8 strips of sun-dried tomatoes
2 tsp capers
4 gherkins
2 tsp lemon zest
Chives
Olive oil
3 glasses of cooked red lentils
2 tbsp white balsamic vinegar
Preparation:
1. Dice the sun-dried tomatoes and gherkins into small cubes. In a deep dish, combine the sun-dried tomatoes and gherkins. Add the lemon zest, capers, and chopped chives. Pour in the balsamic vinegar, season with salt and pepper, and mix well. Finish by drizzling with olive oil. Set aside.
2. Preheat your Kokko over high heat. Once hot, place the scallops on the grill with a pinch of fleur de sel.
3. Sear them for 5 minutes. Meanwhile, warm your vinaigrette in a small saucepan directly on the Kokko...
