Scallop with vegetables

4 servings

30 minutes

The recipe is taken from the book "Salads, fish and seafood appetizers.

Energy value per serving

• Calories: 147.5
• Proteins: 19.5g
• Fats: 2.4g
• Carbohydrates: 14.1g

Ingredients

• Sea scallops: 400 g
• Cucumbers: 3 pc
• Tomatoes: 4 pc
• Green salad: 50 g
• Carrot: 2 pc
• Celery: 2 pc
• Black peppercorns: 3 pc
• Salt: to taste

Cooking steps

1. Put the scallop meat in boiling salted water, add pepper, celery, carrot, and cook for 10 minutes.

   Required ingredients:

   • Sea scallops: 400 g
   • Black peppercorns: 3 pieces
   • Celery: 2 pieces
   • Carrot: 2 pieces
   • Salt:  to taste

2. Slice the boiled and chilled scallop meat across the fibers and place it on a plate. Next to the scallops, arrange a garnish of cucumber and tomato slices. Decorate with lettuce leaves.

   Required ingredients:

   • Sea scallops: 400 g
   • Cucumbers: 3 pieces
   • Tomatoes: 4 pieces
   • Green salad: 50 g

3. You can add 3-4 teaspoons of prepared horseradish.