Warm salad with scallops and orange
1 serving
30 minutes
Warm salad with scallops and orange is a true symphony of flavors from French cuisine. Tender scallops sautéed in cognac retain their juiciness, while the yogurt dressing adds lightness. The sweetness of the orange perfectly complements the seafood, creating a delightful balance of taste. Fresh mint adds aromatic coolness, and the salad mix and cherry tomatoes provide freshness and lightness. This dish is an ideal choice for an exquisite dinner or festive table where you want to impress guests with a refined combination of ingredients. Inspired by the traditions of French gastronomy, this salad is not only delicious but also aesthetically pleasing due to its vibrant colors and elegant presentation.
1
Without peeling, cut the orange into wedges. Halve the cherry tomatoes. Tear the large salad leaves by hand. Pour olive oil and cognac into a hot pan. Add the scallops and sauté for 2 minutes, stirring.
- Oranges: 1 piece
- Cherry tomatoes: 100 g
- Mixed salad leaves: 150 g
- Olive oil: 2 tablespoons
- Cognac (brandy): 1 tablespoon
- Sea scallops: 100 g
2
Pour yogurt over the scallops, add pepper and salt. Sauté for 2-3 minutes. Try not to overcook – otherwise, the scallop will be tough.
- Yoghurt: 4 tablespoons
- Ground black pepper: to taste
- Salt: to taste
3
Place the salad mix and tomatoes on a plate. Top with warm scallops in yogurt dressing.
- Mixed salad leaves: 150 g
- Cherry tomatoes: 100 g
4
Decorate the salad with orange slices and mint leaves.
- Oranges: 1 piece
- Fresh mint: 15 g
