Grilled Scallops with Salmon Roe

The perfect canape or pre dinner snack to impress but not fill up your guests before main course. The scallops take no time to grill but look fabulous and the pop of colour from the salmon roe really finishes off the dish. Simple, easy and fresh ingredients that you can pick up and eat in one bite.

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Ingredients

• 24 Scallops with roe removed

• 1 tbsp extra virgin olive oil 

• Zest of lemon

• Pinch of salt

• Crème fraiche or good quality sour cream

• Salmon roe

DIRECTIONS

Heat iron skillet.

Mix olive oil, zest of lemon and salt in bowl and toss dried scallops coating them in oil mix.

Place each scallop on hot skillet and let cook for about 90 seconds on each side depending on how thick your scallops are.  They will keep cooking when you take them off the heat so don’t overcook them or they will go rubbery.

Let scallops cool.

Mix crème fraiche with a squeeze of lemon juice, you don’t want to make it runny.

Place scallops on serving plate, with a teaspoon, put a small dollop of crème fraiche on each scallop followed by a small dollop of salmon roe.

Ready to serve. 

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