sig's scallops and rasberry vinaigrette salad Recipe

Name: sig's scallops and rasberry vinaigrette salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 tbsp lemon juice; 1 1/2 tbsp rasberry vinegar; 1/4 tsp dijon mustard or to liking; 1 level teaspoon superfine sugar; 1 level teaspoon poppy seeds; 1 pinch salt and pepper; 25 grams toasted pistachio nuts; 30 grams rasberries,; 1 handful rasberries for,garnish; 1 handful blueberries for garnish; 12 fresh king or queen scallops

Servings: persons

2 tbsp olive oil
1 tbsp lemon juice
1 1/2 tbsp rasberry vinegar
1/4 tsp dijon mustard or to liking
1 level teaspoon superfine sugar
1 level teaspoon poppy seeds
1 pinch salt and pepper
25 grams toasted pistachio nuts
30 grams rasberries,
1 handful rasberries for,garnish
1 handful blueberries for garnish
12 fresh king or queen scallops

1
mix vinegar,lemon juice,mustard,sugar, salt and pepper and the seeds, add one tablespoon of the oil very slowly stirring all the time,set aside .
2
mash the 30 grams rasberries to a puree, mix with a little of the dressing
3
heat oil in griddle pan ,sear the scallops for three minutes from each side ,
4
toss the lettuce in the dressing,,arrange on plate,,
5
roast nuts gently in frying pan
6
add a spoonful of rasberry puree on salad,arrange the scallops over top.
7
sprinkle with handful of rasberries and blueberries,
8
scatter the.nuts over.,
9
serve immediately.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tbsp olive oil, 1 tbsp lemon juice, 1 1/2 tbsp rasberry vinegar, 1/4 tsp dijon mustard or to liking, and more.

Yes, sig's scallops and rasberry vinaigrette salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

sig's scallops and rasberry vinaigrette salad

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