Vegetable salad with scallop

1 serving


frozen scallop is placed in a pan with water and thawed at room temperature for 2-3 hours, then thoroughly washed with cold water. Then scallop is immersed in boiling slightly salted water with roots of carrots, parsley, celery and cooked for 10 minutes. Chilled scallop meat is finely chopped and mixed with chilled potatoes, apples, cucumbers and green onions cooked in skin and cut into small pieces. salad is dressed with vegetable oil, placed on a plate and decorated with green onions.