Salad of scallops with Asian dressing

0.5k - 20 минут 1 порции

Interesting, in my opinion, salad with transmission Ilya Lazerson "Breakfast in bed". I think a good combination of neutral taste green, light sea taste of scallops with a rather strong combination of aromas of grape fruit, Basil, honey, lime and ginger, which give it the Asian touch to the dish. I found a similar salad with mango sauce - but there are other ingredients, so I decided to share.

Ingredients for Salad of scallops with Asian dressing

Step by step instruction of cooking Salad of scallops with Asian dressing

Шаг 1

Lightly fry the sliced almonds in a dry frying pan. It is important not overtempered - as soon as we feel the characteristic smell of roasted almonds and see that the slices begin to turn yellow - remove from heat and put in a bowl (because the pan is still hot and the almonds will continue to roast)

Шаг 2

Leaves of Kale cut the tough stems and torn by hand into fairly large pieces. If You have other greens - act in accordance with Your product

Шаг 3

Spread the greens on a plate, forming a kind of "pillow" salad

Шаг 4

Finely chop the Basil and put in a bowl for the filling

Шаг 5

Ginger root peel, cut into very thin slices along the grain (0.5 - 1 mm), slices cut into strips along the grain (0.5 - 1 mm) and then a straw cut into small cubes (0.5 - 1 mm) across.

Шаг 6

Spread the ginger in a bowl for filling to the Basilica

Шаг 7

Add in a bowl for filling with honey. Lime, with the force pressing it to the table with his palm, rolled hither and thither several times to the inside of the formed juice. Then cut the lime in half and squeezing the juice into the dressing. Need to squeeze in small portions, stirring well and tasting after each in order not to overdo it. The flavor should be sweet and sour and more sweet than sour. Add olive oil too for a little bit, well stirring and tasting. The oil should soften the sharp taste of ginger and lime, but it is important not to overdo it with the oil too - otherwise the taste will no longer be fresh and tart, and will become greasy and unpleasant

Шаг 8

Take half of the grapefruit, put a slice on a Board and with a sharp knife cut away the peel by grabbing the skin slices

Шаг 9

With a sharp knife, cut the flesh into wedges along the walls - out "Nude wedges" - skinless

Шаг 10

Put grapefruit segments on top of greens, sprinkle with almonds and pour all the half of the filling, leaving the second half for scallops

Шаг 11

Lay scallops on a paper towel and dry others on all sides, so that moisture does not get into the frying pan and the oil does not "fired"

Шаг 12

Heat the frying pan with mixture of olive oils and butter on preheated skillet, on high heat, quickly fry the scallops for around 2 - 3 minutes on each side. It is very important not to overcook them, because of the soft and tender they will become dry and hard. Guess the moment when it is necessary to remove them from the pan you can on the appearance of a light brownish-yellow crust. And also on the side surface of the gap have semi-transparent middle. Better to nedzarici than overcook

Шаг 13

Ready scallops spread on a plate with a paper towel to soak up excess oil. Blotted them from the top and side of the other paper towel

Шаг 14

When excess oil is removed from the scallops, lay them on top of the leaves and grapefruit slices in a bowl, pour the remnants of the filling and serve.

Bon appetit!