Spring salad topped with scallops

Total time: 45m
Preparation Time: 45m

For 4 portions

Nutritional Information

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


  • 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 mangoes, 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

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  • 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.

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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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