Marinated scallops with cucumber salad

Marinated scallops with cucumber salad

Total: 1 hr | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / people: 83 kcal
, Fat: 5 g
, Carbohydrate: 4 g
, Protein: 5 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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8 scallops, washed, patted dry
1 dl blackcurrant juice

Cucumber salad

2 tbsp olive oil
1 lime, rinsed with hot water, patted dry, use a little grated zest and 1/2 the juice
1 tsp sugar
½ tsp salt
a little pepper
1 cucumber, very finely sliced
½ bunch dill, finely chopped


¼ tsp salt
a little white pepper, ground
1 tbsp olive oil
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How it's done

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Place the scallops in a bowl, pour over the cassis juice, cover and leave to steep in the fridge for approx. 30 mins.

Cucumber salad

In a bowl, mix the oil with all the other ingredients up to and including the pepper. Add the cucumber, mix, leave to infuse for approx. 5 mins., stir in the dill.


Remove the scallops from the marinade, pat dry, season. Heat the oil in a non-stick frying pan. Reduce the heat, fry the scallops for approx. 1 min. each side, serve with the cucumber salad.

Good to know
Tip: Scatter the roughly chopped pistachios over the top.

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