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Warm salad recipe with scallops and strawberry vinegar

Do you want to impress your guest with a healthy but fancy recipe? Try our scallop salad for your next dinner party!

Ingredients

  • 50 g of wheat germ
  • 100 g of strawberries (s)
  • 1 tablespoon of olive oil
  • 170g pf scallops
  • 1 handle of mesclun
  • 2 teaspoons of balsamic vinegar
  • 2 tablespoons of lemon juice

Preparation (25 min)

  1. Place the strawberries, vinegar and a tablespoon of lemon juice in a blender until smooth. Use a fine strainer to remove the strawberry seeds.
  2. Slice thinly the scallops. Season with the rest of lemon juice.
  3. Prepare the filling. Heat the oil in a non-stick pan, add the mesclun and cook for 1 minute on high heat, stirring, until they are golden brown. Remove them from the pan and keep them warm.
  4. Add the scallops in the pan and cook just 20 to 30 seconds on each side.
  5. Separate the mesclun leaves and arrange them in small piles at the center of the plate. Arrange the slices on St Jacques salad.
  6. Warm the sweet strawberry puree fire in a small pan, then pour over the St Jacques and salad. Divide the leaves on top and decorate with a few strawberries.
  7. Sprinkle wheat germ and serve.

Nutritional facts: 386 Kcal – 26.5 g protein (27%) – 38.6 g carbohydrates (40%) – 14 g fat (33%)

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Warm salad recipe with scallops and strawberry vinegar
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