Cocnag grilled Norway lobster and sage scallop

Ingredients for Cocnag grilled Norway lobster and sage scallop

Instructions for Cocnag grilled Norway lobster and sage scallop

To prepare the Cocnag grilled Norway lobster and sage scallop recipe, please follow these instructions:

Squeeze white and stir butter, cognac and garlic together. Half the virgin hare and spread some small dirt butter over the tail meat. Gril the virgin hob for 8-10 min. Until the halftime begins to turn golden.

Heat a nice sweet olive oil on a small forehead and sprinkle the sage leaves brightly, pick them up and put them on greasy paper.

Stir the scallops on the forehead for approx. 1-1 1/2 min. on every side.

Serve 4 (half) virgin hammer on each plate, put a scallop in the middle and drizzle with a few drops of lemon juice and put a sage leaf over.

Server possibly. With a little salad and a sip of flute.