Cook with beer? Sure, of course. Try our recipe for salad with scallops and beer vinaigrette.
For 4 servings
- 3 tbsp. Kölsch
- grated peel of 1/2 organic lemon
- 2 tablespoons of lemon juice
- 1/2 tsp sugar
- 3 tbsp olive oil
- Salt pepper
- 150 g mixed lettuce leaves (eg Lollo Rosso, lettuce, baby salad mix)
- 1/2 bunch dill
- 150 g mild chorizo (spanish pepper sausage)
- 3 tablespoons butter
- 12 scallops
1 Whisk Kölsch, lemon zest, lemon juice, sugar and oil for the vinaigrette with a whisk. Season with salt and pepper.
Wash 2 lettuces, spin dry and possibly pluck a little smaller. Wash the dill, shake dry and pluck from the stems. Skin chorizo, dice finely and fry until crispy in a non-stick pan without fat. Drain on kitchen paper.
3 Mix the salad and dill with the vinaigrette, spread on plates. Heat the butter in the non-stick pan. Fry scallops in each side for a maximum of 1 minute, salt, pepper. Serve on the salad, sprinkle with chorizo cubes. Serve baguette.
The beer to the recipe
Reissdorf Kölsch - Very fruity, aromatic and light, with a fine herbaceous note and few bitter notes.