Warm salad with scallop in a wok
2 servings
10 minutes
Warm scallop salad in a wok is an elegant combination of seafood delicacies and fresh vegetables inspired by Chinese culinary traditions. The seared scallops, tender inside and golden outside, harmoniously pair with juicy cherry tomatoes, sweet bell peppers, and crunchy green lettuce leaves. A light stir-fry in the wok preserves the natural freshness of the ingredients while enhancing their flavor with a subtle aroma of oil. This dish is perfect as a warm light dinner or a refined appetizer. It has a rich yet gentle taste that highlights the delicate texture of the scallops, creating harmony in every bite.
1
Cut the pepper into squares (any color pepper can be used, I had red), halve the cherry.
- Green bell pepper: 1 piece
- Cherry tomatoes: 150 g
2
Heat some oil in a pan (adding a bit of butter will make it even tastier).
- Olive oil: to taste
3
If the scallop is large, cut it in half. Sauté until slightly golden. Add pepper and cook for a minute. Add cherry tomatoes and cook for another minute.
- Scallops: 300 g
- Green bell pepper: 1 piece
- Cherry tomatoes: 150 g
4
Add salt and pepper to taste. Tear the lettuce leaves by hand and add them to the dish.
- Salt: to taste
- Ground black pepper: to taste
- Green salad leaves: 1 bunch
