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- Spring salad topped with scallops

Spring salad topped with scallops
Nutrition facts per serving:
- Energy in kcal about 294
- Fat about 20g
- Carbohydrates about 17g
- Protein about 8g

This is needed
for 4 portion
Salad
- 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
Scallops
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- 1 tbsp olive oil
- 8 scallops without roe (MSC)
- 0.25 tsp salt
- a little pepper

And that's how it's done
Salad
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.
Scallops
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.