Vegetable salad with melon chili dressing and fried scallop
Source: https://www.gefu.com/rcp_recipe/vegetable-salad-with-melon-chili-dressing-and-fried-scallop
Total time:
30 Minutes
Ingredients
| 12 | Scallop | |
| 200 | g | Celery |
| 200 | g | Carrots |
| 200 | g | Bell pepper |
| 200 | g | Tomatoes |
| 1 | Federation | Spring leek |
| 200 | g | Cantaloupe melon |
| 1 | Chili peppper | |
| 100 | ml | Olive oil |
| 100 | ml | White balsamic vinegar |
| 2 | TL | Mustard |
| 2 | TL | Honey |
| Salt | ||
| Pepper | ||
| Sunflower oil |
Preparation
Peel celery and carrots and cut into rough pieces. Quarter the bell bell pepper and remove the seeds. Remove the stalk from the tomato and place all the vegetables, variety by variety, in the SPINO multi-shredder and chop to desired size.
Cut the spring leek into fine rings, sauté briefly in a pan with the chopped vegetables and transfer to a bowl.
Remove the seeds from the cantaloupe melon and chili peppers and place in a tall container. Add olive oil, balsamic vinegar, mustard, honey and salt and puree everything with a hand blender.
Pour the dressing on the vegetables while they are still warm and mix everything well.
Season the scallops with salt and pepper and sear them in a pan with a little sunflower oil until golden brown on both sides.
Serve:
Spread the lukewarm vegetable salad on a plate and place the scallops on top.
Nutritional values per serving
| Energy | 659,0 kJ | |
|---|---|---|
| Calories | 157,0 kcal | |
| Protein | 10,0 g | |
| Fat | 2,0 g | |
| Carbohydrates | 25,0 g |
Organisation
Category
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