Seafood dishes are not only healthy but also very versatile food. Firstly, their preparation takes very little time. Secondly, they can be served both as an appetizer and as a hearty, completely independent dish. Countless seafood recipes with rice or pasta are proof of this. Salads served warm are also very appetizing.
It is necessary
- frozen sea scallops - 265 g
- green salad - 170-185 g
- lemon juice - 2, 5 tbsp. l.
- garlic - 1, 5 cloves
- tomatoes - 170 g
- mozzarella cheese - 125 g
- vegetable oil - 1, 5-2, 5 tbsp. l.
- olive oil - 3-3, 5 tbsp. l.
- Tabasco sauce - 2-5 drops
- balsamic vinegar - 1, 5 tbsp. l.
- salt
- sugar - 2 pinches
- ground black pepper
Instructions
Step 1
Defrost scallops to room temperature, wash and dry on a tray. Put in a plate, pour over with lemon juice, add salt and pepper. Stir well and marinate for 20 minutes.
Step 2
Peel and wash the garlic, cut into two halves. Heat vegetable oil in a frying pan, add garlic and cook for 3-7 minutes. Then remove the garlic.
Step 3
Place the scallops in a skillet with the oil left over from the garlic fry. Fry on medium heat for 45-50 seconds on each side. Put in a cup and cool. Cut the scallops into 3-4 lobes.
Step 4
Wash lettuce leaves, dry and chop coarsely. Wash the tomatoes and cut them into thirds. Cut the cheese into large pieces.
Step 5
Beat with a blender in a glass olive oil, a little vinegar, sugar, sauce, salt. Stir in lettuce leaves, scallops, tomatoes and cheese in a deep bowl. Pour over the prepared sauce and serve.
