Scallops in salad
Instructions
Open the shells, remove the white part and the Orange, remove the dark part.
Then heat in a pan with two tablespoons of olive oil and quickly saucepan scallops.
Scalded tomatoes, sbucciateli, give them the seeds and cut into cubes.
Wash the lettuce, dry it and cut it into strips.
Collected in a salad bowl, combine the Arugula and tomatoes.
In a bowl, dilute a pinch of salt with vinegar, add a few tablespoons of olive oil, pepper, stir and season the salad.
Add the scallops, stir gently, and serve.
Accompanying wines: Alto Adige Müller-Thurgau DOC, Verdicchio Di Matelica DOC, Raven Dove Platinum WINE of Sicily.
Ingredients and dosing for 4 persons
- 8 scallops
- 200 g of lettuce salad
- 1 bunch of arugula salad
- 3 tomatoes
- Olive oil
- Wine vinegar
- 1 pinch of salt
- Pepper