Grilled Scallops

Preparation:

Preparation: Thoroughly wash the scallops, thread the molluscs onto the skewers alternating the walnut and the coral, add salt and pepper and arrange them in a deep dish; drizzle with oil, sprinkle with chopped parsley and marinate for 10-15 minutes, turning from time to time. Clean the lettuce, divide the heads in half lengthwise, wash them and blanch them in boiling salted water for 2-3 minutes. Check the carrot and peel it; remove the filaments from the celery, wash them, cut them into strips and blanch them for 2-3 minutes in boiling salted water. In a saucepan, heat the butter, add the lettuce, a pinch of salt and pepper and cook over high heat for a few minutes until it browns slightly; add the strips of carrot and celery, salt and pepper and continue cooking for 3-4 minutes. In the meantime, heat a grill pan, place the drained scallop skewers in it and grill them for 2 minutes on both sides. Arrange the lettuce on a serving plate and arrange the grilled scallop skewers on top.