Warm seafood salad with green vegetables from Jeremy Uryuti
1 serving
30 minutes
Warm seafood salad with green vegetables by Jérémie Uruiti is a refined dish of Mediterranean cuisine that embodies the balance of freshness and rich flavor. Octopus, shrimp, and sea scallops sautéed in butter acquire a tender texture and rich aroma. Bright green vegetables – broccoli, peas, Kenyan beans, and asparagus – retain their freshness through quick cooking and ice cooling. A drop of truffle oil completes the composition, giving the dish an exquisite earthy note. Truffle sauce is served separately to enhance the flavor harmony. This salad is an ideal choice for gourmets who appreciate elegance and richness in flavor combinations.
1
Boil the vegetables (broccoli, peas, Kenyan beans) separately. Dip the asparagus in boiling water for 15 seconds. To keep the vegetables bright green, place them on ice for 1 minute after boiling.
- Broccoli: 30 g
- Snap peas: 20 g
- Kenyan green beans: 20 g
- Baby asparagus (sprue): 30 g
2
Salt and pepper the shrimp, octopus, and sea scallop, then sauté in butter.
- Frozen prawns (shrimp): 40 g
- Octopus: 45 g
- Sea scallops: 30 g
- Butter: 5 g
3
Serving: place vegetables on a plate, put seafood in the center, and drizzle with truffle oil. Serve truffle sauce separately in a sauceboat.
- Truffle oil: 1 ml
- Truffle sauce: 20 ml