Scallop with vegetables
4 servings
30 minutes
The recipe is taken from the book "Salads, fish and seafood appetizers.
Calories147.5kcal
Proteins19.5grams
Fats2.4grams
Carbohydrates14.1grams
1
Put the scallop meat in boiling salted water, add pepper, celery, carrot, and cook for 10 minutes.
- 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.
- Sea scallops: 400 g
- Cucumbers: 3 pieces
- Tomatoes: 4 pieces
- Green salad leaves: 50 g
3
You can add 3-4 teaspoons of prepared horseradish.
