Vegetable salad with fried scallops and seaweed – A detailed recipe for cooking. Share with friends: 
Time: 30 minutes Difficulty: medium Servings: 4 servings in quality snacks Recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr scallops
- 1/4 Art. Pickled Wakame (Undaria Seaweed cirrus)
- 55 gr. tobiko (flying fish roe) mixed with wasabi for greening
- 2 tbsp. l olive oil
- 2 tbsp. l finely chopped shallots
- 1/4 Art. dry sherry
- 2 tbsp. l sweet butter
- Salt and ground black pepper to taste
- 5 – 6 pcs. each rooted root (or 1 tbsp. freshly grated): young carrots, beets, turnips
Recipes with similar ingredients: scallops, shallots, carrots, beets, turnip turnips, sherry, seaweed
Recipe preparation:
- Salt and pepper scallops. Preheat on a strong fire a large pan. Pour a tablespoon into a hot pan olive oil and heat for 30 sec. Lay the scallops and fry on the one hand, until they are well browned, about 3 minutes. Do not shake the pan and do not move the scallops until they are ready to roll over.
- Turn the scallops over with tongs and fry on the other side. Cook another 3 minutes. Remove from the pan in which you put shallot. Put the frying pan on the fire again and cook the onion 30 sec., then pour the sherry. When the sherry starts to boil, put butter. After that, do not let the oil boil or curl up.
- In each serving bowl, mix the vegetables with the remaining olive oil, top with pickled algae, and lay on a scallop. Put caviar on the scallops, a little butter with sherry and serve.
