Zesty Scallop Salad

Beautiful and bright appearance, spicy and unusual taste! Scallop salad 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 that is achieved thanks to the spicy and interesting dressing.
cook time: 50 min
Liam Carson
Zesty Scallop Salad

Nutrition Facts (per serving)

193
Calories
17g
Fat
3g
Carbs
9g
Protein

Ingredients (2 portions)

For the salad:

Lettuce leaves 75 g
Scallop 125 g
Cherry tomatoes 50 g
Mozzarella 50 g
Lemon juice 1 tbsp
Garlic 1 clove

For refueling:

Olive oil 2 tbsp
Tabasco 2 ml
Balsamic vinegar 1 tbsp
Sugar 1 g
Ground black pepper to taste
Salt to taste

For frying:

Vegetable oil 1 tbsp

Recipe instructions

Step 1

Step 1
How to make scallop salad? Prepare your food. Before you start working with scallops, they need to be thawed. Never expose seafood to sudden temperature changes. Improper defrosting can lead to loss of moisture, causing the protein to curdle and seafood meat to become tough. So first let the scallops sit in the refrigerator for a few hours.

Step 2

Step 2
Wash the thawed scallops and dry them on a paper towel. When the scallops are dry, place them in a bowl, sprinkle with lemon juice, and season with pepper and salt to taste. Stir gently to avoid damaging the tender scallop meat and leave to marinate for 20 minutes.

Step 3

Step 3
Using a knife blade, crush the peeled garlic and fry it over low heat in a frying pan in heated vegetable oil. Cook for about 4 minutes to infuse the oil with a garlicky aroma, then remove the garlic from the pan.

Step 4

Step 4
Place the prepared scallops in a frying pan with aromatic oil and fry them over high heat on both sides. Scallop meat is tender, so it doesnʼt take much time to cook. Frying will take about half a minute on each side. Place the fried scallops on a clean plate and let them cool.

Step 5

Step 5
Wash and dry the lettuce leaves well, then cut or tear as desired with your hands. Wash the cherry tomatoes and cut them in half. Cut the mozzarella into small pieces.

Step 6

Step 6
Prepare the dressing: In a small bowl, combine olive oil, Tabasco sauce, balsamic vinegar, sugar, ground black pepper and salt. Whisk all ingredients with a small whisk.

Step 7

Step 7
Assemble the salad: place torn lettuce leaves on a plate, top with cherry halves, pieces of mozzarella and fried scallops. Top the salad with the prepared dressing. Serve the salad immediately so that the vegetables do not release their juice. Bon appetit!

Additional rubrics

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