Spring salad topped with scallops
Ingredients
- Salad
- 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, diced
- 1 bunch radish, quartered
- 1 bunch dill, roughly chopped
- 30 g pecan nuts, roughly chopped, toasted
- 1 shallot, cut into rings
- Scallops
- 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 portions
Nutritional Information
Contains 294 Kcal, 8g Protein, 17g Carbohydrates, 20g Fat
Ingredients
- Salad
- 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, diced
- 1 bunch radish, quartered
- 1 bunch dill, roughly chopped
- 30 g pecan nuts, roughly chopped, toasted
- 1 shallot, cut into rings
- Scallops
- 1 tbsp olive oil
- 8 scallops without roe (MSC)
- 0.25 tsp salt
- a little pepper
Instructions
-
Salad
Mix the mustard with all the ingredients up to and including pepper in a bowl. Add the spinach, mango, radish, shallot and dill, combine and arrange on plates. Sprinkle the pecan nuts over. -
Scallops
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.
