Seared Scallop Salad, fRg 2.6

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


  • 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!


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.


In a fry pan heat a little olive oil and quickly sauté the cherry tomatoes. Remove from pan and add to salad.


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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