Salad with green scallops and artichokes
4 servings
30 minutes
Salad with green scallops and artichokes is a refined dish of Italian cuisine, harmoniously combining sea and earthy flavors. Tender scallops fried in aromatic parmesan batter are complemented by the freshness of the salad mix and the spiciness of Dijon mustard. Marinated mini-artichokes add a light tanginess to the dish, while sun-dried tomatoes contribute a rich, sweet-salty note. This dish is perfect for a festive dinner or romantic evening, as its elegant presentation and rich taste captivate from the first bite. Italians highly value the balance of flavors and textures, and this salad is a wonderful example of their culinary art.
1
Make batter for scallops. Blend parmesan, celery, parsley, and bread into fine crumbs.
- Parmesan (Parmigiano Reggiano): 30 g
- Celery: 6 stems
- Parsley: 6 stems
- Stale white bread: 50 g
2
Cut the scallops in half, coat in batter, and grill for 7 minutes.
- Sea scallops: 8 pieces
3
Whisk together olive oil and mustard, and dress the salad mix.
- Olive oil: 150 ml
- Dijon mustard: 2 teaspoons
4
Arrange the salad mix on plates in a neat mound. Cut the artichokes in half and place 3 halves per serving, along with 4 sun-dried tomatoes and 4 scallop pieces. Garnish the salad with black ground salt and freshly ground pepper.
- Mixed salad greens blend: 150 g
- Marinated baby artichokes: 12 pieces
- Sun-dried tomatoes: 100 g
- Sea scallops: 8 pieces
- Kala namak (black salt): to taste
- Ground black pepper: to taste
