As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text in English:
4 Serving Composition 1 tablespoon of olive oil and more for brushing 2 tablespoons of freshly squeezed orange juice 1 tablespoon of balsamic vinegar Coarse salt and freshly ground pepper 1 bunch of watercress, roughly chopped 1/2 fennel bulb, halved lengthwise and thinly sliced 12 large sea scallops, tough muscle removed Instructions 1. Heat a grill pan over high heat. In a small bowl, whisk together the oil, orange juice, and vinegar; season with salt and pepper. Toss the watercress and fennel in a medium bowl with enough dressing to coat. 2. Brush the scallops with olive oil and season with salt and pepper. Grill until opaque, about 2 minutes per side. 3. Divide the vegetables evenly among four plates. Top each with three scallops. Drizzle with the remaining dressing. Serve immediately.
27.04.2023 @ 08:54
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text in English:
4 Serving Composition 1 tablespoon of olive oil and more for brushing 2 tablespoons of freshly squeezed orange juice 1 tablespoon of balsamic vinegar Coarse salt and freshly ground pepper 1 bunch of watercress, roughly chopped 1/2 fennel bulb, halved lengthwise and thinly sliced 12 large sea scallops, tough muscle removed Instructions 1. Heat a grill pan over high heat. In a small bowl, whisk together the oil, orange juice, and vinegar; season with salt and pepper. Toss the watercress and fennel in a medium bowl with enough dressing to coat. 2. Brush the scallops with olive oil and season with salt and pepper. Grill until opaque, about 2 minutes per side. 3. Divide the vegetables evenly among four plates. Top each with three scallops. Drizzle with the remaining dressing. Serve immediately.