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Spring salad topped with scallops
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 294
  • Fat about 20g
  • Carbohydrates about 17g
  • Protein about 8g
This is needed
This is needed for 4 portion
  • 1 tbsp coarse-grain mustard
  • 4 tbsp olive oil
  • 0.25 tsp paprika
  • 3 tbsp white balsamic vinegar
  • 1 tsp salt
  • a little pepper
  • 150 g baby spinach
  • 1 bunch radish, quartered
  • 1 bunch dill, roughly chopped
  • 1 mangoes, diced
  • 30 g pecan nuts, roughly chopped, toasted
  • 1 shallot, cut into rings
  • 1 tbsp olive oil
  • 8 scallops without roe (MSC)
  • 0.25 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
Mix the mustard with all the ingredients up to and including pepper in a bowl. Add the spinach, mango, radish, shallot and dill, combine and arrange on plates. Sprinkle the pecan nuts over.
Heat the oil in a non-stick frying pan. Reduce the heat and fry the scallops for approx. 2 mins. on each side, season and distribute over the salad.

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