Grilled Scallops and Crayfish with Hot Salad

A seafood appetizer recipe found on
Grilled Scallops and Crayfish with Hot Salad

Scallops and crayfish tails only take a moment on the grill before they are ready to serve. In this recipe, the season’s delicious vegetables are accessories, so celebrate summer!

4 servings

8 scallops
8  crayfish tails
1 tablespoon rapeseed oil
salt and pepper
50 g [1,75 oz] cauliflower
1 carrot
100 g [3,5 oz] broccoli
2 iceberg lettuce
1 bundle chervil
1 egg
1 teaspoon of mustard
1 clove of garlic
1 tablespoon white wine vinegar
1.5 dl [0,3 pt] rapeseed oil
1 tablespoon chives
salt and pepper


[1] If you use fresh scallops, you start by opening and cleaning the shells. Frozen scallops you put in a bowl, let them thaw in the refrigerator and drain on kitchen paper.

[2] Brush scallops and crayfish tails with oil and grill them approx. 30 seconds on each page.

[3] Sprinkle with a little salt and pepper.


[4] Cut the cauliflower, carrot and broccoli into small pieces.

[5] Cook the vegetables approx. 1-2 minutes, they should still have chewing resistance.

[6] Clean the salad, tear it into pieces and mix with chopped chervil, cauliflower, carrot and broccoli.


[7] Bring water to a boil and boil the egg for 3 minutes. Crack it and pour the white and yolk  into a bowl.

[8] Add mustard, grated garlic and white wine vinegar.

[9] Stir vigorously and add a little rapeseed oil at a time until the dressing has consistency like mayonnaise.

[10] Add salt and pepper and finely chopped chives.

[11] Leave the dressing in the refrigerator for a few hours to develop taste.

[12] Serve the scallops and crayfish with the salad and dressing.