Scallop and shrimp vegetable salad

1 serving
30 min


1. Cut the scallops along the fibers, then pour over the pieces of lemon juice, add salt and pepper.

2. Pour half the olive oil over the scallops, then mix well and put in the fridge for at least 20 minutes.

3. Clean the shrimp, leave them whole. Cut the mushrooms into plates, finely chop the garlic.

4. Put shrimp, champignons and garlic in a separate bowl, salt and pepper to your taste, pour over half of the remaining lemon juice, stir. Then fry everything in vegetable oil in a hot pan for 2 minutes.

5. Cut into thin strips of pre-washed and dried vegetables (except cherry tomatoes), pour over the remaining lemon juice as well as olive oil. Put the salt, black ground pepper, sugar if necessary.

6. Place the salad beautifully on a plate, putting the vegetables in the center, along the edges of the scallops and shrimp, as well as basil leaves, cherry tomatoes cut into halves and olive rings cut into rings. Enjoy your meal!