Salad with grilled vegetables and scallops

Description

This recipe will be envied by the most presentable restaurant. It is very tasty! I'm sure that at any picnic, this salad will produce a full sensation.

Ingredients

Scallop

100 g
Pepper

1 piece
Zucchini

1 piece
Cherry tomatoes

6 piece
Olive oil

1 Tbsp
Seasoning

0.5 tsp
Lemon juice

2 Tbsp
Honey

1 tsp
Vinegar

1 Tbsp
Black pepper

0.25 tsp
Salt

1 tsp
Garlic

1 tooth
Olive oil

1 Tbsp

Cooking

Vegetables wash, peel, pepper cut into large strips, zucchini circles, cherry tomatoes pinned with a toothpick.

In advance, prepare the dressing. Mix in a jar of olive oil, balsamic vinegar, honey, salt, herbes de Provence, black pepper, lemon juice and squeezed garlic.

Make a grill. When coal is burned, take the pan-grill Forester. Unique pan solves the problem of cooking on an open fire small pieces of meat, poultry, fish, seafood, and vegetables. The non-stick coating prevents sticking of products to the pan. Antennae-clamps securely hold the pan on the grill. The large work surface and height of the unit allows you to cook quite a large amount of food. The working volume of 4 l. Grease the pan with oil.

Put the vegetables on the grill pan, grease them with a brush oil.

Using a wooden paddle that is attached to the pan, stir the vegetables periodically for about 10 minutes.

Sliding vegetables and melted put in the middle of the scallop.

Also grease it with oil.

Cook the vegetables with the scallops, stirring occasionally with a spatula.

Total cooking time is about 15 minutes.

Finished the grilled vegetables with scallops put on a plate, top with seasoning. This salad can be eaten warm immediately, but for me it tastes better cold when soaked all herbs and flavors. Bon appetit!

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