Scallop salad

2 servings
50 min

Scallop is a delicious and healthy product. It contains a lot of easily digestible protein, iodine and vitamins of group B. Due to the unique biocality, this product does not cause allergies, so it is included in the diet for children, the elderly and sick.

How to make a salad with scallops? Prepare the products. Scallops must be thawed before they can be handled. In no way subject seafood to a sharp temperature drop. Improper defrosting can lead to loss of moisture, as a result of which the protein will be folded, and the meat of marine delicacies will become tough. So let the scallops stand for a few hours in the fridge first.

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

Using a knife blade, crush the husk-peeled garlic and fry it over a low heat in a frying pan in preheated vegetable oil. Fry for about 4 minutes to give the oil a garlic flavour, then remove the garlic from the pan.

Place the prepared scallops in a frying pan with the flavoured oil and fry them over high heat on two sides. Scallop meat is tender, so it doesn't take long to cook. Roasting will take about half a minute on each side. Place the roasted scallops on a clean plate and leave to cool.

Wash and dry the salad leaves well, then randomly cut or tear with your hands. Wash the cherry tomatoes and cut them in half. Cut mozzarella into small pieces.

Make the dressing: In a small piano, combine olive oil, tabasco sauce, balsamic vinegar, sugar, ground black pepper and salt. Whisk all the ingredients together with a small whisk.

Assemble the salad: Place the torn lettuce leaves on a plate, top with the cherry halves, mozzarella pieces and seared scallops. Top the salad with the prepared dressing. Immediately serve the salad to the table so that the vegetables do not let the juice. Enjoy your meal!

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then consider that there are spices that are especially important not to shift (for example, chili peppers).

Use oil with a high smoking temperature for frying! Any oil is useful only until a certain temperature is reached - the point of smoke at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. Unrefined oils, with rare exceptions, have a low smoke point. They have a lot of unfiltered organic particles, which quickly begin to burn. Refined oils are more resistant to heating, and their smoke point is higher. If you are going to cook food in the oven, in a pan or grill, make sure you use oil with a high point of smoke. The most common of the oils with a high point of smoke: refined varieties of sunflower, olive and grape.