for 4 person

Marinate

8	scallop, 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

Fry

¼ tsp	salt
a little	white pepper, ground
1 tbsp	olive oil

How it's done

Marinate

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.

Fry

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.

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