Scallops, mint and Veneto DOP extra virgin olive oil
Ingredients
- 12 scallops
- 150 ml of Veneto DOP Extra Virgin Olive Oil
- a bunch of mint leaves
- 2 tablespoons of black cumin
- salt
- Pepper
- Juice of half a lemon
Instructions
Category
Appetizers
Preparation time
2 hours
Preparation
First, clean the scallops and mint leaves well. Blend the Veneto DOP Extra Virgin Olive Oil with the mint leaves, a pinch of salt and pepper and the lemon juice.
Pour the mixture thus obtained into a pan. As soon as the pan and the oil are hot, add the cumin and brown it lightly.
Cook the scallops by placing them in the pan and cook for 1 minute and a half, then turn them over to the other side and continue cooking for another minute and a half.
Serve them in their shell with plenty of sauce.