Shellfish / Seafood: Spring Salad Topped with Scallops

Spring Salad Topped with Scallops

Ingredients

  • 0.25 tsp. salt
  • a little pepper
  • 1 tbsp. olive oil
  • 1 shallot, cut into rings
  • 1 tbsp. coarse-grain mustard
  • 0.25 tsp. paprika
  • 150 g baby spinach
  • 3 tbsp. white balsamic vinegar
  • 1 bunch radish, cut into quarters
  • 1 mango (Primagusto), cut into cubes
  • 1 bunch dill, coarsely chopped
  • 30 g pecans, coarsely chopped, roasted
  • 8 scallops without roe (MSC)
Order the ingredients from COOP@home

Instructions

Mix the mustard with the remaining ingredients and a little pepper in a bowl. Add the spinach, mango, radish, shallot and dill, combine and arrange on plates. Sprinkle the pecan nuts over.

Heat the oil in a non-stick frying pan. Reduce the heat and fry the scallops for approx. 2 mins. on each side, season and distribute over the salad.

Details

  • Shellfish / Seafood
  • 45 mins Preparation/cooking time: ca. 45m
  • Servings For 4 servings
  • Nutrition 294 Kcal
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