Pan‑fried Scallops with Spanish Salsa

Ingredients

• 4 tomatoes
• 7 cm cucumber
• 1 Shallot
• 1 Garlic clove
• 1 tbsp freshly chopped parsley
• 2 tbsp lemon juice
• 3 tbsp olive oil
• Salt
• sugar
• black pepper (ground)
• 16 scallops (pre‑cleaned)
• 1 tbsp butter

Instructions

1. 1.

   Peel the tomatoes, cool them in ice water, remove skins, quarter, seed, and dice very finely. Wash the cucumber, halve lengthwise, scoop out seeds with a spoon, and dice the flesh similarly. Peel the shallot and garlic; combine them with the tomato and cucumber cubes, parsley, lemon juice, and 2 Tbsp oil in a bowl, seasoning with salt, pepper, and a pinch of sugar.

2. 2.

   Rinse the scallops, pat dry, and sear them in a hot pan with oil until golden brown on both sides. Reduce heat, add butter to the pan, and flip the scallops in it. Season with salt and pepper, plate, and serve garnished with the salsa.