Salad with scallops

Beautiful and bright appearance, spicy and unusual taste! Salad with scallops is a recipe that gourmets and lovers of haute cuisine will appreciate. Not only because of the exotic ingredients, but also for the bright taste, which is achieved thanks to a spicy and interesting dressing.

Nick

The author of the recipe

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Composition / ingredients

servings:

For salad:

Lettuce leaves

Scallop

125

Cherry tomatoes

Mozzarella

Lemon juice

Garlic

For refueling:

Olive oil

Tabasco (2 drops)

Balsamic vinegar

Sugar (1 pinch)

Ground black pepper

to taste

Salt

to taste

For frying:

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 9 g

Fats 57 % 16 g

Carbohydrates 11 % 3 g

190 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to make a salad with scallops? Prepare the products. Before you start working with scallops, they need to be thawed. In any case, do not expose seafood to a sharp temperature drop. Improper defrosting can lead to a loss of moisture, as a result of which the protein will curdle, and the meat of seafood delicacies will become tough. So first let the scallops stand for a few hours in the refrigerator.
Step 2:
Wash and dry the thawed scallops on a paper towel. When the scallops are dried, put them in a bowl, sprinkle with lemon juice, season with pepper and salt to taste. Stir gently so as not to damage the tender meat of the scallops, and leave to marinate for 20 minutes.
Step 3:
Using a knife blade, crush the garlic peeled from the husk and fry it over low heat in a frying pan on preheated vegetable oil. Fry for about 4 minutes so that the oil acquires a garlic flavor, then remove the garlic from the pan.
Step 4:
Put the prepared scallops in a frying pan with fragrant oil and fry them on high heat on both sides. The meat of scallops is tender, so it does not take much time to cook. Roasting will take about half a minute on each side. Place the fried scallops on a clean plate and let them cool.
Step 5:
Wash and dry the salad leaves well, then cut or tear them arbitrarily with your hands. Wash the cherry tomatoes and cut them in half. Cut the mozzarella into small pieces.
Step 6:
Prepare the dressing: in a small bowl, combine olive oil, tabasco sauce, balsamic vinegar, sugar, ground black pepper and salt. Whisk all the ingredients with a small whisk.
Step 7:
Assemble the salad: put torn lettuce leaves on a plate, put cherry halves, mozzarella slices and fried scallops on top. Pour the prepared dressing over the salad. Immediately serve the salad to the table so that the vegetables do not let the juice. Enjoy your meal!

Scallop is a delicious and healthy product. It contains a lot of easily digestible protein, iodine and vitamins of group B. Due to its unique biocalcium, this product does not cause allergies, so it is included in the diet of children, the elderly and the sick.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.