Scallop and Asparagus Salad
4 servings
30 minutes
Scallop and asparagus salad is an exquisite dish of Russian cuisine that combines the delicate taste of scallops, fresh crunchy asparagus, and spicy notes of arugula. Scallops are sautéed and marinated in white wine with orange juice and Provençal herbs, acquiring a subtle aroma and tenderness. The orange honey sauce adds a light sweetness to the salad, highlighting the marine flavor. Lightly blanched asparagus remains fresh and crunchy, adding textural variety. The warm dressed salad is an ideal option for a light dinner or an exquisite festive table. It pairs wonderfully with white wine, emphasizing the harmony of ingredients. Historically, the combination of seafood and fresh vegetables is widely used in Russian cooking, conveying a richness of flavors and a balance of beneficial elements.
1
Rinse the scallops and sauté in olive oil for 1-2 minutes. Then add white wine and the juice of half an orange, and season with salt. Simmer for another 1-2 minutes and remove from heat. Add Provencal herbs, a bit more wine, sugar to the pan with scallops, and let marinate for 10-15 minutes.
- Sea scallops: 250 g
- Dry white wine: 2 tablespoons
- Oranges: 2 pieces
- Salt: to taste
- Provencal herbs: to taste
2
To prepare the sauce, mix orange juice with honey, add some chopped orange slices and salt, bring to a boil, and remove from heat.
- Oranges: 2 pieces
- Honey: 1 teaspoon
- Salt: to taste
3
Cut the asparagus and simmer it in a small amount of salted water.
- Fresh asparagus: 150 g
- Salt: to taste
4
Thoroughly wash the arugula leaves, dry them, and mix with sea scallops and asparagus.
- Arugula: 150 g
5
Dress the salad. Serve warm.
- Salt: to taste