Coquilles Saint-Jacques Marinées au Citron Vert et à L’Aneth

Name: Coquilles Saint-Jacques Marinées au Citron Vert et à L’Aneth (Marinated Scallops with Lime and Dill)
Yield: Serves 4
Cuisine: French
Ingredients: 8 fresh sea scallops; 2 tablespoons safflower oil; juice and zest of 1 lime; ½ teaspoon finely chopped fresh dill; 1 teaspoon ginger syrup from preserved ginger, or honey; 1 teaspoon ginger syrup from preserved ginger, or honey; 1 teaspoon ginger syrup from preserved ginger, or honey; salt, freshly ground pepper; salt, freshly ground pepper; 4 scallop shells (optional); a few sprigs of fresh dill

Marinated Scallops with Lime and Dill

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

As is the case with oysters, fresh scallops are delicious either cooked or eaten raw. Marinating them in a dressing of lime juice, dill and ginger gives them a hint of spice and makes them taste even better.

Ingredients

8 fresh sea scallops
2 tablespoons safflower oil
juice and zest of 1 <

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Inspect the scallops and detach the black line of the intestines from each. Rinse the scallops in cold water and dry on paper towels.

Separate the corals, if present, and cut the thick white part of each scallop into three or four slices. Arrange the slices in a single layer on scallop shells or small plates and add the corals, if wished.

Beat together the oil, juice, and zest o