Scallop salad with fruit and vegetable chips
2 servings
60 minutes
Scallop salad with fruit and vegetable chips is an exquisite dish of Mediterranean cuisine that combines the tenderness of seafood, the freshness of greens, and the crunchy textures of fruits and vegetables. Scallops with a light sweet flavor are sautéed in butter until golden brown and placed on a soft salad base. Fruit and vegetable chips made from eggplant, zucchini, and apples add contrasting notes to the salad—a blend of sweetness, slight acidity, and bitterness. A sauce with citrus and oyster flavors enriches the dish, harmoniously uniting all components. This salad is not only visually appealing but also versatile in presentation: it can be served as a light appetizer or an exquisite main course. Perfect for a romantic dinner or festive gathering.
1
Sear the scallops in butter for 2-3 minutes on all sides.
- Sea scallops: 300 g
2
Place them on a mixture of salad leaves.
- Mixed salad leaves: 150 g
3
Prepare vegetable chips: slice eggplant thinly, zucchini lengthwise, and apple into rounds.
- Eggplant: 1 piece
- Courgette: 1 piece
- Apple: 1 g
4
We dry the chips in the oven at 70 degrees for 2-3 hours.
5
Making the sauce: 20 ml oyster sauce, 50 ml olive oil, juice of 1 lemon, zest, 1/2 tsp sugar, sea salt, freshly ground pepper.
- Sea scallops: 300 g
- Mixed salad leaves: 150 g
6
We drizzle the salad leaves and scallops with sauce, inserting chips chaotically into the salad.
- Sea scallops: 300 g
- Mixed salad leaves: 150 g
- Eggplant: 1 piece
- Courgette: 1 piece
- Apple: 1 g
