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The green grilled scallops

20 pieces of great fresh mussels
1/2 tsp salt
1/2 teaspoon pepper
Stir together:
2 pieces of red tomatoes, roughly chopped
2 whole onions Prancis/75 g onions, thinly sliced
3 tablespoons lemon juice
3 tbsp olive oil

How to make:
Brush and wash mussels. Open a shell and set aside one conch shells with meat.
Sprinkle scallops with salt and pepper until blended.
Tarughcampuran tomato on top of each scallop.
Bake in a hot oven for 30 minutes.
Remove and serve hot.
Fatherly 20 pcs / 5 people

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