Spring Salad Topped with Scallops
Ingredients
- Salat
- 3 tbsp. white balsamic vinegar
- 1 tbsp. coarse-grain mustard
- 4 tbsp. olive oil
- 1 tsp. salt
- 0.25 tsp. paprika
- a little pepper
- 150 g baby spinach
- 1 mango (Primagusto), cut into cubes
- 1 bunch radish, cut into quarters
- 1 bunch dill, coarsely chopped
- 30 g pecans, coarsely chopped, roasted
- 1 shallot, cut into rings
- Jakobsnüsse
- 1 tbsp. olive oil
- 8 scallops without roe (MSC)
- 0.25 tsp. salt
- a little pepper
Total time: 45m
Preparation Time: 45m
Servings
For
4 servings
Nutritional Information
Contains 294 Kcal, 8g Protein, 17g Carbohydrates, 20g Fat
Ingredients
- Salat
- 3 tbsp. white balsamic vinegar
- 1 tbsp. coarse-grain mustard
- 4 tbsp. olive oil
- 1 tsp. salt
- 0.25 tsp. paprika
- a little pepper
- 150 g baby spinach
- 1 mango (Primagusto), cut into cubes
- 1 bunch radish, cut into quarters
- 1 bunch dill, coarsely chopped
- 30 g pecans, coarsely chopped, roasted
- 1 shallot, cut into rings
- Jakobsnüsse
- 1 tbsp. olive oil
- 8 scallops without roe (MSC)
- 0.25 tsp. salt
- a little pepper
Instructions
-
Salat
Mix the mustard with the remaining ingredients and a little pepper in a bowl. Add the spinach, mango, radish, shallot and dill, combine and arrange on plates. Sprinkle the pecan nuts over. -
Jakobsnüsse
Heat the oil in a non-stick frying pan. Reduce the heat and fry the scallops for approx. 2 mins. on each side, season and distribute over the salad.
