Seafood is usually represented on our table by shrimp and crab sticks. Occasionally, a sea cocktail may flash . But all this has already become as familiar as the standard basin Olivier. It's time to abandon stereotypes and cook a salad with scallops. Its meat is tender and exotic, and the recipe can be chosen to your taste - or modify an existing one.
Green salad
First of all, I would like to recommend a rather unusual salad with scallops. The recipe captivates with the fact that in it the exotic gets along well with completely ordinary components like radishes. In addition, it is proposed to use the main ingredient in thawed and not processed form. Do not tremble for health: deep freezing eliminated all possible microorganisms that could hide in seafood. Four hundred grams of scallops are combined with narrated salad leaves, six radishes, sliced circles, half-circles of fresh cucumber and chopped dill. This salad is poured with scallop sauce, made from a quarter glass of sour cream, mixed with an equal volume of kefir, salted and pepper. Enjoy it!
Citrus salad
One of the culinary subtleties of this dish is the need to take a leaf of several types of salad. In total, they will need one hundred grams per double weight of seafood. Scallops themselves are fried, irrigated with sauce and mixed. For the sauce, combine in a spoonful of fresh lemon and orange juice, in half - yuzu juice (can be replaced with tangerine), sweet mustard and grape oil, plus pepper. The pulp of half an orange without seeds and partitions is combined with torn lettuce leaves and a spoonful of yuzu zest (you can mix lemon with tangerine). All this is flavored with sauce and placed in the center of the plate. Around are placed tomato slices (better than an orange variety), a scallop is attached to each and sprinkled with thin fried leek rings. We will not argue: a citrus salad with scallops requires exotic ingredients and agility in design. But believe me - its taste will amaze you.
Warm salad
This kind of appetizer is new to many housewives, although it is gaining more and more popularity. The main thing is to serve it so that your delicious warm salad with scallops does not have time to cool down. The recipe allows the use of both fresh and frozen seafood. The latter will have to be previously thawed. A little frying pan is poured with a little olive oil and half as much cognac; scallops are fried in such a mixture for a couple of minutes (one hundred grams is enough for two). Four tablespoons of yogurt pour into ruddy seafood, in which they should be stewed for no longer than three minutes. A mix of lettuce leaves and half of five cherry tomatoes is laid out on a plate, warm seafood along with the sauce are on top. Top the salad with scallop segments of orange along with peel and mint leaves.
Unusual dish of ordinary products
Most recipes often combine seafood with exotic ingredients, which does not always correspond to the average Russian preferences. For supporters of our products - a salad with scallops and quite ordinary "fellow travelers". First, three carrots are boiled, cooled and diced. Separately, half a kilo of scallops is boiled and disassembled into fibers (you can also cut it). Two apples are cut into small slices, four lettuce leaves into strips. All components are combined, canned green peas are added (about four tablespoons). The collected salad with scallops is seasoned with sour cream, into which lemon juice is squeezed in a ratio of 3 to 2. Pepper, salt, sprinkle with chopped parsley - and on the table.
"Unification"
Just a delicious scallop salad! The recipe combines both ordinary vegetables and gourmet seasonings. A pound of shellfish is boiled; for flavor, parsley root is added to the water. Separately, also boiled: three eggs, a pound of potatoes and three carrots. All components plus two cucumbers are proportionately chopped. A handful of cooked pasta is added to them (however, shell pasta is also suitable). Everything is mixed, seasoned with sour cream, flavored with salt and pepper and chopped herbs (parsley, basil, dill, chives) and sprinkled with sesame seeds.