Scallops, a member of the bivalve family, are a relatively expensive and rare seafood. Scallops are a low-calorie and dietary product that is recommended to be included in the diet for all kinds of diets. Make a delicious, healthy, and quirky scallop salad.
Scallop salad recipe in tartlets
You will need:
For filling:
- scallops - 12 pcs.;
- salmon (fillet) - 200 g;
- shrimps - 12 pcs.;
- lemon juice - 1, 5 tbsp. l.;
- dill -1 tbsp. l.;
- olive oil - 60 ml;
- fennel - 1 onion;
- parsley.
For tartlets:
- butter - 150 g;
- chicken egg - 2 pcs.;
- flour - 30 g.
For the salad dressing:
- olive oil - 50 ml;
- vegetable oil - 250 ml;
- lemon juice - 2 tbsp. l.;
- chicken egg - 3 pcs.;
- garlic - 3 cloves.
In order to prepare the dough, combine the butter and salt, beat in a blender, then add the chicken yolks and a few tablespoons of cold water, mix well. Wrap the resulting dough with cling film and refrigerate for 20-30 minutes.
In the meantime, preheat the oven to 190 degrees, roll out the dough 3-5 millimeters thick and place in special baking tartlets. The tartlets should be baked for about 10-13 minutes.
Now you can prepare the garlic sauce by combining vegetable or olive oil. Put a clove of garlic, chicken yolks in a blender and cover it all with lemon juice, and then whisk. Pour the resulting mass in a thin stream into the mixture of oils until the sauce becomes thick and smooth.
Fry the scallops in olive oil for about 30 minutes, turning constantly. Fry the shrimps in the same way, then combine the seafood with pieces of salmon, a sprig of parsley and dill, add the fennel cut into rings.
Combine all the ingredients for the salad in a large container, mix well, and then pour over with lemon juice.
Brush the tartlets with garlic sauce, top with seafood and herbs. The scallop salad in tartlets is ready and can be served.
Scallop salad
You will need:
- scallops - 12 pcs.;
- olive oil - 115 ml;
- wine vinegar - 2 tbsp. l.;
- lettuce leaves - 100 g;
- walnut kernels -100 g;
- arugula - 100 g;
- salt pepper.
Prepare croutons from white bread, for this, cut off the crusts, leave only the bread crumb, which must be cut into cubes and fry for 3-5 minutes in olive oil until golden brown. Next, dry the prepared croutons and remove excess fat from them.
Fry the scallops in a pan in olive oil for 5 minutes, and sprinkle them with a mixture of peppers and salt on both sides.
Make a salad dressing: Whisk the wine vinegar with a blender or mixer with olive oil.
Place the salad and arugula in a large salad bowl, add the dressing, and then add the croutons and chopped walnut kernels. Put scallops on top. Salad made from scallops can be served.
