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Scallop with spinach, Parmesan, truffle oil and crostini

4 persons | Kamado, Fish and shellfish | Fish | Main dish, Appetizer


Add some truffle oil and vegetable herbs to the spinach to make the leaves shine. Coat the scallops with marinade and sprinkle with fish herbs, then bake them at 180 degrees in the Yakiniku. Add food herbs for more flavor sensation. Coat the slices of ciabatta with olive oil, garlic and vegetable herbs, and fry them. Arrange the spinach on a plate, sprinkle with the Parmesan, arrange the scallop and crostini on the plate with the spinach.

Do not use too much olive oil on the spinach, but make a dressing of the oil with the vegetable herbs.

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  • 8 scallops
  • 250 gr fresh spinach
  • grated Parmesan
  • truffle oil
  • ciabatta on slices
  • garlic
  • greetings herbs - Eldurapi
  • fish seasoning - Eldurapi
  • shellfish marinade - EldurApi
  • fire herbs - Eldurapi
  • 2 tbsp Olive oil



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