Spring Salad Topped with Scallops

Preparation/cooking time: ca. 45m

For 4 servings

Nutritional Information

Contains 294 Kcal, 8g Protein, 17g Carbohydrates, 20g Fat


  • 1 tbsp. coarse-grain mustard
  • 0.25 tsp. paprika
  • 1 tbsp. olive oil
  • 3 tbsp. white balsamic vinegar
  • 0.25 tsp. salt
  • a little pepper
  • 150 g baby spinach
  • 1 bunch radish, cut into quarters
  • 1 mango (Primagusto), cut into cubes
  • 1 shallot, cut into rings
  • 1 bunch dill, coarsely chopped
  • 30 g pecans, coarsely chopped, roasted
  • 8 scallops without roe (MSC)

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  • 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.
  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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