Light vitamin salad of aromatic fennel, juicy lettuce and radishes in sour-milk dressing will become even tastier and more satisfying if complement it with fried scallops. Scallops will be fried deep-fried breaded corn grits and self-rising wheat flour. To do this, they are first soaked in yogurt, then crumble in a breading mixture and fry in large the amount of vegetable oil until golden brown. Scallops are very crispy on the outside and tender on the inside. A great pair for a vegetable salad. Nutrition value of one serving: (total 4) Calories 320, total fat 16 g., saturated fat 2 g., proteins 21 g., carbohydrates 23 g., fiber 4 g., cholesterol 37 mg., натрий 864 мг., сахар 4 г. 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.6 kg medium scallops, cut off the legs
- 2 tbsp. l vegetable oil
- 1 small fennel root
- 3/4 Art. yogurt or kefir
- 0.5 tbsp. fresh parsley
- 1 tbsp. l white balsamic vinegar
- 1/3 Art. corn grits
- 1/3 Art. self-rising flour
- 1 head of bib-lettuce
- 2 radishes, thinly sliced
- 1/4 Art. chopped chives
Recipes with similar ingredients: scallops, fennel onion, Boston salad, lettuce
Recipe preparation:
- In a cast-iron skillet with a diameter of 25 cm, heat 5 cm. vegetable oil (about 3.5 tbsp.) to a temperature of 190 ° C on thermometer for deep fat. Soak chopped fennel in a bowl with ice water.
- Mix scallops in a bowl with 0.5 tbsp. yogurt by adding a pinch of salt and black pepper. Make the sauce. Whisk in a blender until a homogeneous mass of the remaining 1/4 Art. yogurt with 2 Art. l vegetable oil, parsley, vinegar, 0.5 tsp. salt and a little ground black pepper. In shallow form for baking mix corn grits with flour and 0.5 tsp. salt.
- Remove scallops from yogurt and roll them in a mixture of corn grits to cover completely and put on a plate. Fry scallops in two batches until golden brown, 3-4 minutes. Remove the slotted spoon from the oil and transfer to the grill installed on a baking sheet; salt it. Preheat the next batch oil up to 190 ° C.
- Drain the fennel and blot it dry with paper towels. Combine in a large bowl fennel, bib-lettuce, radish and green onions. Pour dressing and mix, salt and pepper taste. Put the salad in plates and cover with fried scallops, sprinkle with fennel greens.
