Crunchy seafood salad

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Crunchy seafood salad

Crunchy seafood salad

Number of people

1 batavia

150 g fresh soya sprouts

16 frozen scallops

24 frozen langoustines

Olive oil


Lemon Lemon

1 tablespoon olive oil

4 tablespoons of oil
For the vinaigrette:



Preparation: 15 min
Cooking time: 5 min
Step 1
Cook the langoustines for 3 or 4 minutes in a short broth.
Step 2
At the same time, clean the salad.
Step 3
Drain the langoustines and shell them.
Step 4
Prepare the citrus vinaigrette.
Step 5
In a frying pan, sauté soybeans in olive oil for 4 or 5 minutes.
Step 6
At the same time, sauté the previously thawed scallops in the remaining olive oil in another pan for 2 or 3 minutes.
Step 7
At the end, add the langoustines to warm them up.
Step 8
Arrange the plates with the salad, soya sprouts, scallops and langoustines.
Step 9
Drizzle with vinaigrette and serve immediately.
Author's note
You can use fresh shellfish for your salad. I often use frozen food for ease of supply, because I live in the countryside!

I add my grain of salt

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