Scallop is one of the best things you can put on the grill. This recipe is with a salad of asparagus and potatoes, and it can also be used as a starter.
If you use fresh shells open and rinse the scallops. If you use frozen scallops leave them to defrost in the fridge before use, then drain on paper towel.
Brush scallops with oil, and sprinkle with salt and pepper.
Grill for approx. 30 seconds on each side.
Boil and cut potato into wedges.
Boil asparagus tender and cut in half.
Blanch tomato by cutting a cross on top, immerse in boiling water for a couple of minutes and then immediately place them into cold water. Remove the skin and seeds and finely chop the tomato.
Mix potato, asparagus, tomato, finely chopped chives, olive oil and red wine vinegar.
Season with salt and pepper.
Serve grilled scallops with salad.
Tip: Do not grill the scallops too long because that will make them dry and rubbery.