Bittersweet Scallops 

This recipe is so easy to make and both looks and tastes great. I paired it with a Kühling-Gillot Qvinterra Riesling trocken 2014. It went well with the dish, but I think a sweeter Riesling would have matched the dish even better because of the acidity from the lemon and ginger in the dish.


12 large scallops (remove from the shell and rinse)
1 lemon
1 2.5 cm ginger root
2 tablespoons Akasie honey
50 g butter
White pepper
Olive oil


Peel and finely chop the ginger root. Melt the butter in a saucepan. Add the ginger, juice from the lemon and honey to the melted butter. Leave to simmer until it turns light brown and thickens. Make sure it doesn’t stay to long on the heat. If it does the butter will separate from the honey.

Put a frying pan on high heat and cut small sections in the scallops. Fry the scallops on high heat for about 30 seconds on each side. Arrange some Romano salad on a plate. Add the scallops and pour over the sauce. Season with white pepper.


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