Scallops, mint and Veneto DOP extra virgin olive oil


  • 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




Preparation time

2 hours


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.

linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram