Scallop Fillet with Vegetables

Ingredients

• 200 g spinach leaves
• 300 g potatoes
• 2 carrots
• 0.5 bunch spring onions
• 600 g scallop fillets (pre‑cooked)
• Salt
• pepper (ground)
• 1 tbsp Lemon Juice
• 4 tsp rapeseed oil
• 4 slices lemon
• Cayenne pepper
• 2 tbsp chopped parsley
• 2 tbsp chopped dill sprigs

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Wash, trim and roughly chop the spinach. Wash, peel and slice the potatoes. Peel and slice the carrots. Wash, trim and cut the spring onions lengthwise then crosswise into halves. Rinse the scallop fillets under cold water, pat dry, season with salt and pepper, and drizzle with lemon juice. Cut aluminum foil into 4 squares of about 20x20 cm and grease each with 1 tsp oil. Place a portion of spinach on each square, then layer potatoes, carrots and onions, seasoning with salt and pepper.

3. 3.

   Place the scallop fillets on top of the vegetables. Distribute lemon slices over them, season with cayenne pepper and sprinkle herbs on top. Fold the foil into packets and steam in the preheated oven for about 20 minutes. Remove from the foil, arrange on plates and serve.