Exquisite small meal or starter. The quality of this dish rests almost entirely on the quality of your fresh seafood. So be picky when shopping!
Preparation is so simple – but it’s easy to achieve a professional look.
PREP time 15 min, COOK time 8 min
INGREDIENTS
- Fresh scallops: 6-8 per person
- 1 can baby beets
- 200 g Cherry tomatoes
- 1 Radicchio red lettuce
- 2 Radishes
- 150 g Rocket
- 50 g Salmon roe
- ½ cup Lime juice
- 2 tablespoons Olive oil
TIP: Choose fresh scallops and cook them AFTER you have prepared everything else. They only take a moment!
STEP ONE
Slice the radicchio into slivers and mini beets into bite size pieces. Slice radish thinly. Put rocket in a large bowl, add other vegetables and toss gently with lime juice and olive oil. Spoon onto plates.
STEP TWO
In a fry pan heat a little olive oil and quickly sauté the cherry tomatoes. Remove from pan and add to salad.
STEP THREE
Remove and discard the attached scallop roe (optional) – and over medium heat sear scallops on both sides. They stay tender with minimal cooking.
Arrange scallops with salad and garnish with salmon roe. Serve.
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