SAUTÉED SCALLOPS WITH SALICORNIA

Bag of frozen scallops (in this case) 16 pieces.thaw completely and dry the scallops with a cloth to remove excess water.add salt.

In a non-stick frying pan pour a drizzle of olive oil, sear scallops over high heat on one side and on the other for a total of about 8 minutes.

The salicornia or sea asparagus (found in supermarkets such as hipercor, is a type of very salty seaweed, so avoid adding salt when cooking), remove the excess water if it has, sauté in a little oil with the black garlic (3 chopped ingredients), about 5 minutes.

Once the scallops and salicornia are sautéed, mix them together and that's it! It can be served with rice or whatever you like.