Sea Scallop Salad
10 servings
25 minutes
Scallop salad is an exquisite dish that combines the tenderness of seafood delicacies with the rich flavors of fresh vegetables and aromatic herbs. Scallops boiled with parsley root acquire a subtle, slightly sweet taste that is harmoniously complemented by a creamy sour cream dressing. Potatoes and carrots add heartiness to the salad, while cucumbers provide freshness and lightness. The addition of pasta makes it original and more nutritious. Light notes of basil and dill highlight the richness of flavors, while sesame seeds add an exquisite texture. This dish is suitable for both festive dinners and special lunches, offering gastronomic pleasure to anyone who tries it.
1
Boil the scallops in salted water for 4 minutes, adding parsley root to the pot.
- Sea scallops: 500 g
- Salt: to taste
- Parsley root: 150 g
2
Boil the egg hard and chop it finely.
- Chicken egg: 3 pieces
3
Boil potatoes and carrots in a separate pot. Peel the cooled vegetables and cucumbers, and cut them into pieces. Slice the cooked sea scallops.
- Potato: 500 g
- Carrot: 3 pieces
- Cucumbers: 2 pieces
- Sea scallops: 500 g
4
Boil the pasta in salted water.
- Paste: 50 g
5
Place the ingredients in a salad bowl: first pasta, then scallops, eggs, and vegetables, sour cream, pepper, and spices to taste, mix everything thoroughly. Garnish the salad with parsley or basil sprigs, chopped onion, and sprinkle with sesame seeds.
- Paste: 50 g
- Sea scallops: 500 g
- Chicken egg: 3 pieces
- Potato: 500 g
- Carrot: 3 pieces
- Cucumbers: 2 pieces
- Sour cream: 100 g
- Salt: to taste
- Dill: to taste
- Basil: to taste
- Parsley: to taste
- Chives: to taste
- Black sesame seeds: 1 teaspoon