Spring Salad Topped with Scallops


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

View these products

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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home