Sea scallops are a rare and expensive treat, so if you're lucky enough to get at least a few hundred grams of these shellfish, do not miss the chance to make a stunning salad with them. Recipes we take on.
Salad of sea scallops - recipe in tartlets
Ingredients:
For salad:
- olive oil - 60 ml;
- fillet of salmon - 240 g;
- scallops - 12 pieces;
- Shrimp (large) - 12 pieces;
- lemon juice - 1 1/2 tbsp. spoons;
- dill - 1 tbsp. a spoon;
- fennel bulb;
- parsley leaves - 1 handful.
For tartlets:
- flour - 300 g;
- butter - 150 g;
- egg yolks - 2 pcs.
For sauce:
- vegetable oil - 250 ml;
- olive oil - 50 ml;
- garlic - 4 cloves;
- lemon juice - 2 tbsp. spoons;
- egg yolks - 3 pcs.
Preparation
For the dough, grind flour with butter and a pinch of salt in a blender. Add the egg yolks and 2 tablespoons of ice water to collect the oil crumb in the com. We wrap the dough with food film and put it in the refrigerator for 30 minutes.
The oven is heated up to 190 ° С. The dough is rolled to a thickness of 3 mm and placed in molds for tartlets. Bake the dough for 13 minutes. For sauce, combine both types of oil in a plate, and put the garlic in the bowl of the blender, pour lemon juice and egg yolks. Continuously whipping the contents of the blender, pour oil in a thin trickle until the sauce becomes white, thick and uniform.
On a strongly heated frying pan with olive oil fry scallops for 30 minutes on each side. Also fry and shrimp. Mix the fried and cooled seafood with slices of salted salmon, greens of dill and parsley, as well as thin rings of fennel bulbs. We fill the salad with a mixture of olive oil and lemon juice.
The bottom of the tartlets is covered with garlic sauce, and on top we spread seafood with greens.
Salad with sea scallop and vegetables in Spanish
Ingredients:
- mussels - 1 kg;
- dry white wine - 200 ml;
- wine vinegar - 1 tbsp. a spoon;
- olive oil - 2 tbsp. spoons;
- garlic - 1 clove;
- sweet pepper - 1 piece;
- red onions - 1 pc .;
- cherry tomatoes - 250 g;
- coriander greens - 250 g;
- sausages chorizo - 1/2 pcs .;
- scallops - 12 pcs.
Preparation
Well washed mussels are placed in a frying pan with warmed white wine and cooked under the lid for 2 minutes. Excess liquid is drained. In a bowl, mix the vinegar with butter and the garlic passed through the press. Add 2 tablespoons of mussel-drained liquid. We add straws of sweet pepper, thin semicircles of onions, halves of tomatoes and coriander greens. All mixed.
In another pan, we heat the oil and fry it first with pieces of sharp chorizo sausages until golden, and then scallops. Mix mussels and scallops with vegetables, serve salad to the table.
Salad with scallops - recipe
Ingredients:
- bread - 5 slices;
- olive oil - 125 ml;
- nut oil - 1 tbsp. a spoon;
- wine vinegar - 2 tbsp. spoons;
- leaves of young salad - 100 g;
- arugula - 100 g;
- walnut - 100 g.
Preparation
For croutons from white bread, slices of bread crumb are diced and fried in olive oil for 3-4 minutes, gilded, and then dried from excess oil on paper towels.
Scallops are also dried to get a tasty golden crust. Sprinkle the clams with salt and ground black pepper on both sides. In a frying pan, warm up the olive oil and fry the scallops for 30 seconds on each side.
For salad dressing, beat up the olive oil with wine vinegar. In the salad bowl we put the greens and fill it with the resulting mixture. We put a half-dish out of the salad on the dish, sprinkle it with croutons and crushed nuts, and on top put the scallops. A warm salad of sea scallop immediately served to the table.