Salad with Scallops
This dish is made with shredded cucumbers topped with plenty of watercress and scallop sauce. This time, we used shredded cucumbers, but thinly sliced cucumbers are fine too. Try cutting them in a way that suits your preferred texture.
How to make it
1
Peel the cucumber with a peeler, slice it diagonally, and then cut it into thin strips about 1mm wide.
2
Add a pinch of salt and bring to a boil, then add the scallops and cook. After about 2 minutes, remove from the heat and place the pot in ice water to cool. (Discard the water.)
3
Remove the scallops from the pot, wipe off the water, then break them into bite-sized pieces and place them in a bowl. Add the raw water shield (rinsed under running water and drained) and the seasonings in [A] and mix quickly to combine the flavors.
4
Pour the basic French dressing over the cucumbers in [1] and mix quickly. Place in a deep bowl and pour the sauce in [3] over them. Finish by topping with chopped shiso leaves, if desired.
Ingredients for 2 people
-
- Borne
- 60g
-
- Cucumber
- 60g
-
- Scallops
- 3 pieces
-
[A]
- Tomato concassé
- 30g
-
-
Olive Oil
Ardoino Extra Virgin - A little
-
Olive Oil
-
- Pick it
- A little
-
- salt
- A little
-
- Lemon juice
- A little
-
- Balsamic Vinegar
- A little
-
- parsley
- A little
-
- Basic French Dressing
- 20g
-
- For the shiso leaf
- About 2 pieces
[PR]
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