Dish of the weekk

Grilled Scallops in leek sauce

 

INGREDIENTS:
 
Raw material: Scallop meat from the Mediterranean
Origin: Mediterranean sea
 

 

 
Process:
Cook the leeks with white fumet and butter. Leave to one side.
Whiten chives and garlic in boiling water, cool rapidly in water, drain well, add to thermomix along with oils, filter through superbag. Leave to one side.
Add scallops to warm pan and cut leeks the size of scallop meat … cook until brown.
Put on the plate
Add the leeks on top of the scallop meat, dribble with scallop oil and ending with an outbreak of Micromesclum and a tip of salicornia that brings us the taste of sea freshness.
 
 

Contact Details

Ctra. San José, km 7 (desvío Sa Caleta)
07817 Ibiza, Islas Baleares

Phone: +34 971 395 714

E-mail: info@covasanta.com

How to Arrive

Last news

Restaurant working hours

  • Opening - June 15th

    Monday: closed
    Tuesday: 8:30 pm till 1am
    Wednesday: 8:30 pm till 1am
    Thursday: 8:30 pm till 1am
    Friday: 8:30 pm till 1am
    Saturday: 8:30 pm till 1am
    Sunday: 8:30 pm till 1am

    Schedule subject to change on event days.

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