The corn salad with scallops, tomatoes and mozzarella


for 2-3 servings

• scallops (without shells) – 250 g
• corn salad (or mixed salad leaves of Your choice) – 60 g
• cherry tomatoes (or regular) – 100 g
• mozzarella cheese – 100 g,
• olive oil for frying,
• lemon juice – 1-2 teaspoons
• garlic – 1 clove,
• pine nuts

• olive oil Extra Virgin – 3 tablespoons,

• white wine vinegar – 2 tablespoons,
• “Tabasco” sauce – 3-4 drops (or to taste),
• sugar (preferably brown) – 0,5-1 teaspoon (or to taste),
• salt,
• freshly ground black pepper or a mixture of 5 peppers

Pre-defrost your scallops in the fridge on the top shelf, wash it well and remove side muscle. Marinade the scallops with lemon juice and freshly ground pepper. Allow to stand for 15 minutes. A broad knife, crush the peeled garlic and fry until Browning in olive oil. Then, in garlic oil over high heat fry the dried scallops. They must be Matt colours. Fry half a minute and flip the scallops only once. To give the finished scallops to cool and cut each lengthways on two slices, season with salt. Corn salad is clean and dry. Together with corn salad you can also take a bit of salad radiccio. Then make the salad dressing. In a bowl pour the vinegar, sugar, salt, Tabasco sauce, olive oil and freshly ground pepper. Mix all ingredients with a whisk or fork. Shape the salad, first place the leaves of corn salad, drizzle with a little dressing and mix. Then the leaves are put scallops, cut in half tomato and small cubes of mozzarella. On top sprinkle pine nuts and season with spices and pour in the remaining dressing

Categories:   Seafood and fish, Recipes, Salads