Appetizer salad with fried sea scallops
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 588, total fat 22 G., saturated fats 4 G., proteins 38 G., carbohydrates 57 G., fiber 6 G., cholesterol 56 mg, sodium 731 mg, sugar 0 G.
Calories 588, total fat 22 G., saturated fats 4 G., proteins 38 G., carbohydrates 57 G., fiber 6 G., cholesterol 56 mg, sodium 731 mg, sugar 0 G.
Prepare a superb light Mediterranean-style dish. Large sea scallops are dredged in salted flour and pan-fried in a mixture of olive oil and bacon fat, which imparts an additional savory flavor. Served on a bed of watercress with radishes and cucumbers, the vegetables are dressed with the delicious juices left in the pan after frying, mixed with crispy bacon and chives. The savory flavor of this salad perfectly highlights the tenderness and subtle sweetness of the scallops.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.6 kg large sea scallops (about 16 pcs.)
- 2 strips of bacon
- 2 bunches watercress, tough stems trimmed
- 2 Kirby cucumbers, sliced into sticks
- 1 bunch radishes, each cut into 4 pieces
- 1/3 cup instant flour (such as Wondra)
- 3-4 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 1/3 cup chopped fresh chives
- 4 thick slices country bread, toasted
We recommend
Recipes with similar ingredients: scallops, radish, cucumbers, watercress, bacon
Cooking the dish according to the recipe:
- Fry the bacon in a medium skillet until crisp. Transfer to a paper towel-lined plate to drain; set the skillet aside.
- Divide watercress, cucumbers and radishes among plates.
- Place flour in a shallow dish and season with salt and pepper. Drain most of the bacon fat from the skillet, reserving only 1 tablespoon; add 1 tablespoon of olive oil and heat over medium heat. Working in batches, coat the scallops in the flour and fry until golden brown on the bottom, about 2 minutes. Flip and fry until golden on the other side, about 2 minutes more (add another 1 tablespoon of olive oil if necessary).
- Divide the scallops evenly among the salad plates. Add the remaining 2 tablespoons of olive oil and lemon juice to the pan, then remove from the heat and pour in 1-2 tablespoons of water, scraping the pan to combine any browned bits. Crumble the bacon and add it to the pan along with the chives, season with salt and pepper to taste; toss, then drizzle the dressing over the salads. Serve with bread.
Categories:
Similar recipes
