Scallops, whipped ricotta and spring vegetables

Kammuslinger med pisket ricotta og forårsgrønt – Påskefrokost idé

Scallops, whipped ricotta and spring vegetables

A recipe for a lovely lunch plate of whipped ricotta with lemon, marinated spring vegetables and seared scallops. Perfect for the lunch table, tapas or as a sharing plate.

Serves 4-6 depending on how it is served.

Course Lunch, Salad, Side dish, Snack, Starter

Cuisine Danish

Nøgleord Easter lunch, Shellfish, Tapas

Total Time 20

Servings people

Calories 208kcal

Ingredients

Scallops

250 g scallops
Olive oil
Salt and a pinch of sugar

Whipped ricotta

250 g ricotta
1/2 lemon, finely grated zest only
Salt and freshly ground pepper

Salad

40 g radishes, thinly sliced
40 g cucumber, thinly sliced
40 g podded peas, ideally fresh
4 green asparagus spears, sliced
1/2 small red onion, finely sliced
2 tbsp dill, finely chopped
1/2 lemon, juice and finely grated zest
3 tbsp olive oil
Salt and freshly ground pepper

To serve

Fresh dill
Extra grated lemon zest (optional)

Instructions

Clean the scallops, removing any sinew and the small tough muscle on the side.
Pat them thoroughly dry with kitchen paper, sprinkle the tops with a pinch of sugar and a little salt, and leave them to stand for 10-15 minutes.
Meanwhile, put the ricotta and lemon zest in a mini chopper or similar, season with a pinch of salt, and blend the ricotta until it is soft and creamy.
This takes 3-4 minutes, and I recommend scraping down the sides a couple of times along the way.
Also combine the ingredients for the salad and season with salt and freshly ground pepper.
Heat a splash of oil in a frying pan over a good high heat. Sear the scallops for one minute on each side.
It is important to cook them over high heat so they develop a good golden crust and sear rather than stew.
Set them aside on a plate.
Spread the whipped ricotta in a thin layer over a plate. Top with the salad and the seared scallops. Drizzle the oil from the salad over the top, scatter with a few fresh dill sprigs and a little extra lemon zest if you like, and season with a touch of freshly ground pepper.

Nutrition