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What salad can be made from scallop. Scallop salad: delicious recipes

A scallop is not only a delicious product, but also a very useful and balanced complex of amino acids, minerals and vitamins. How to cook delicious salad from scallops and preserve their useful properties?

Scallop Salad Recipes

Ingredients

Scallop 300 grams Fresh cucumber 1 piece (s) Parsley 5 stems Mayonnaise 3 tbsp

  • Servings: 1
  • Cooking time: 5 minutes

Fresh surf scallop salad

Even such an exquisite product as scallop, can be prepared simply, quickly and at the same time preserve its usefulness for the human body.

Required Ingredients:

Fresh medium-sized cucumber - 1 pc.;

Parsley greens - 5 stalks;

Mayonnaise - 3 tbsp. l .;

Salt and pepper to taste.

When buying a scallop from a store, pay attention to the amount of ice icing on it. If there is a lot of it, then the product must be purchased in an amount of 500 g.

Boil water (about 1 liter) in a saucepan. The frozen scallop should be immersed in boiling water and wait for the water to boil again. It is very important that the scallop boils for no more than 3 minutes. We drain the water and let the product cool down. Then we chop, but not very finely (it is enough to cut each clam in half). Cut the cucumber into circles, finely chop the parsley. In a salad bowl, mix the scallop, cucumber and parsley. Add mayonnaise, salt and pepper and mix again. The scallop salad is ready - very tasty and extremely healthy.

Scallop salad "Eastern fairy tale"

Cooking this dish will not take much time. This salad could very well become a main course for dinner.

We will need:

Frozen scallop - 300 g;

Rice (not steamed) - 200 g;

Soy sauce - about 50 g;

Onion - 1 head;

Vegetable oil - 10 tbsp. l .;

Salt, pepper - to taste;

Bell pepper (preferably red) - half of the fruit.

When preparing salad, it is preferable to use soy sauce, on which there is a note: "Naturally fermented sauce".

Boil the scallop (without defrosting it) in 1 liter of boiling water. The scallop should not boil for more than 3 minutes. from the moment of boiling, because scallop salad should save everything useful material the most valuable mollusk.

Rinse the rice and boil it. To do this, boil 2 cups of water with 1 tsp. salt and 1 tbsp. l. vegetable oil. We load rice into this water and cook over very low heat until all the water is absorbed into the cereal. It is at this moment that the rice will reach readiness. Turn off the stove and cool the cereals. When stirring, the rice should not stick together.

Prepare the dressing: fry the finely chopped onion in vegetable oil. When the onion is ready, add the soy sauce and simmer for another 3 minutes.

Wash the bell pepper, clean it from the stalk and seeds. Let's cut it as small as possible. Now all the ingredients of the salad are ready. Put them in a salad bowl, add salt and pepper and mix well.

Scallop salad recipes can be both complex and simple execution... But any of these salads is a storehouse of the most valuable elements for a person. Bon Appetit!

The Pierre Ducan diet is one of the most popular protein diets that have proven to be effective. Among the permitted diet foods, a large proportion is accounted for by many types of fish and seafood, which not everyone likes to eat.

Even if you are not a fan of seafood, you will definitely fall in love with scallop dishes. Their tender, juicy meat is rich in vitamin B12, iodine, phosphorus, selenium, choline, and low-fat protein. Therefore, feel free to include scallop dishes in your "Ducan's" diet, and our article will help you with recipes.

One of the fresh and healthy solutions for any stage of the diet is the Dukan scallop salad. Combining shellfish meat with vegetables, fruits, spices, you not only diversify the diet menu, but also bring considerable benefit to the body, which is deficient in certain vitamins and elements during the diet.

Ducan Diet Scallop Salad

Attention! Not suitable for the Attack phase and squirrel days on the Cruise.

You will need:

  • Scallops - 450-500 g;
  • Squids - 450 g;
  • Shrimp - 450 g;
  • Lemon - 3 pcs.;
  • Garlic - 2-3 cloves
  • Celery - 2 bunches
  • Fresh parsley to taste

Preparation:

  1. Cut the scallops. Peel and rinse the shrimp. Squids, if not peeled, peel, rinse, cut into pieces for salad.
  2. Chop the celery, pass the garlic through a press or chop with a knife.
  3. Fill a large saucepan with water, put on fire, bring to a constant boil.
  4. While the water is boiling, cut one lemon in half and squeeze the juice of both halves into it. Put the squeezed lemon into water.
  5. Cook the shrimps first until tender - they should turn pink. Cooking time - 5 minutes.
  6. Remove the cooked shrimps with a slotted spoon and place on ice or under the running water. cold water... After complete cooling large products can be cut into pieces.
  7. Dip the squid in the same water and cook for about 3 minutes, or until they become transparent. Remove with a slotted spoon and refrigerate.
  8. In the same saucepan where the shrimp and squid were cooked, lower the scallops. Cook for about 5 minutes until opaque. Remove with a slotted spoon, cool.
  9. Squeeze the juice of two lemons into a container, put garlic, celery, add chilled seafood. Sprinkle everything with parsley, season with pepper and salt to taste (it is advisable to use a minimum of salt, or not use at all, as it retains water).
  10. Place the lid on the container and shake the salad well to combine the ingredients.

Refrigerate for a couple of hours before serving.

Summer scallop salad according to Dukan

Attention! The recipe is not suitable for the "Attack" and the pure protein days of the "Cruise".

You will need:

  • Scallops - 500 g;
  • One lemon juice
  • Cayenne pepper - pinch
  • Freshly ground black pepper - to taste
  • Tomatoes - 3-4 pcs.
  • Red onion - 1 head
  • Capers - 0.5 tsp
  • Fresh cilantro or parsley - 1 bunch
  • Fresh salad - 1 bunch

Preparation:

  1. Prepare the dressing about an hour or two before the main part of the salad is cooked. To do this, combine lemon juice, black pepper and cayenne pepper in a large bowl. Separate the seed from the tomato, chop the fruits.
  2. Chop the red onion finely. Chop the cilantro (or parsley). Boil scallops in boiling water for 3-4 minutes.
  3. Remove the seafood from the boiling water and place immediately in a container of very cold water. Prepare the water in advance.
  4. After cooling, remove the scallops. Let the water drain well. Put prepared tomatoes, onions, herbs, scallops, capers in a container with sauce and mix everything.
  5. Cover the salad and refrigerate for about an hour. Serve on a salad sheet.

Dukan seafood salad "Sea mimosa"

On the Ducan's diet, creating a recipe for protein-vegetable alternation days, not to mention the subsequent stages of the system, is much easier than for the "Attack", which, although not very long in the number of days, makes it possible to show miracles of culinary creativity for the invention of a varied menu ... And here the scallop salad recipe comes to the rescue. Suitable for all stages of the diet.

You will need:

  • Frozen seafood " Seafood Cocktail"(Scallops, mussels, shrimps, squids) - 1 pack;
  • Chicken egg - 4 pcs.;
  • Tuna, canned with own juice, - 1 jar;
  • Fresh parsley - 1 small bunch;
  • Green onions to taste;
  • Lemon juice.

Preparation:

  1. Defrost the seafood, boil according to the instructions on the package. Boil eggs, cool, peel.
  2. Separate the whites from the yolks. Grate the whites, chop the yolks with a knife into crumbs in a separate bowl.
  3. Mash the tuna in a salad bowl, do not throw away the remaining liquid from canned food. Add seafood to the fish, mix. Smooth out the surface with a spoon.
  4. Mix tuna sauce with lemon juice, pour the fish layer. Chop the herbs, sprinkle them evenly over the salad.
  5. Place the grated protein in the next layer, leaving a layer of greenery visible around the edges. To do this, do not reach the sides of the salad bowl 1.5-2 cm.
  6. Put chopped yolks in a small slide in the center of the protein layer.

"Ducanovsky" sea scallop salad in oriental style

The scallop salad for the following recipe is very easy to make, but you will have to cut and chop a lot in the process. The composition contains spinach, which can be replaced with lettuce or any other leafy greens - it all depends on your food preferences.

You can take this dish with you to work as hearty lunch, or divided into several parts and eaten throughout the day as a snack. Attention! Not suitable for "Attack" and pure protein days on the "Cruise". According to the content of vegetable oil, the recipe is designed for 4 servings: 1 tsp. for 1 day.

You will need:

  • Scallops - 600 g;
  • Fresh spinach - 300 g;
  • Bell pepper- 1 PC.;
  • Carrots - 1 pc.;
  • Onion- 1 PC.;
  • Garlic - 3 cloves;
  • Wine vinegar - 3 tablespoons;
  • Tomato puree - 1 tablespoon;
  • Soy sauce -2 tbsp;
  • Fresh ginger - 1 tablespoon;
  • Rapeseed or olive oil - 4 tsp;
  • Sugar substitute and black pepper to taste.

Preparation:

  1. Boil scallops in boiling water for 3-4 minutes. Refrigerate. Pick spinach by hand or use whole leaves if desired. Cut the bell peppers into thin strips.
  2. Grate the carrots on a coarse grater. Finely chop the onions. Run the garlic through a press or chop with a knife.
  3. Grate the ginger on a fine grater. Place the onions, garlic, and ginger in a food processor, blender, or chopper. Add vinegar, tomato puree, soy sauce and oil. Mix everything until smooth.
  4. Transfer the resulting sauce to a salad bowl. Add sweetener and pepper to taste.
    Add the rest of the ingredients, mix well with the dressing.

Ducan Diet Fish Salad with Scallops

Another salad recipe suitable for Attack and all other phases of the Ducan diet is presented below. The recipe is very simple, contains fairly inexpensive and affordable ingredients. The dish is perfect for lunch or dinner. Egg lovers can add boiled quail or cut into large wedges chicken eggs... Can be consumed at all stages of the diet.

You will need:

  • Smoked red fish - 100 g;
  • Scallop - 100 g;
  • Crab sticks- 50 g;
  • Black pepper to taste;
  • Dried or fresh parsley to taste;
  • One lemon juice

Preparation:

  1. Boil the scallops in boiling water for 4 minutes. Remove with a slotted spoon and refrigerate. Defrost crab sticks, chop.
  2. Cut the smoked fish into thin strips. Stir the seafood in a container, refrigerate for a few minutes.
  3. Before serving, pour over the salad with lemon juice, season with pepper and chopped herbs.

Dukan scallop appetizer salad

The main task in the Ducan's diet is not only to reduce weight, but also not to feel hunger, and, therefore, to get full saturation of the body.

In this we are helped by the beautiful presentation of the dish, as well as the combination of as many tastes as possible in one dish - sweet, sour, salty, bitter. Next recipe will tell you how to beautifully serve the ingredients of the salad, and also uses components containing various taste qualities... Attention! Do not use on the "Attack" stage and on the pure protein days of the "Cruise".

You will need:

  • Scallops - 4 pcs.;
  • Fresh cucumber - 1 pc.;
  • Cherry tomatoes - 4 pcs.;
  • Soy sauce - 1 tsp;
  • The juice of one lemon;
  • Parsley or cilantro - a couple of sprigs for decoration;
  • Lettuce - 1 bunch

Preparation:

  1. Preheat a non-stick skillet. Fry the scallops on both sides until they are opaque.
  2. Peel the cucumber with a peeler and trim the edges. Cut the vegetable into 4 equal parts, in each, make a depression that fits the shape of the scallops. It is better to choose a large cucumber, since the scallops will fit into it further.
  3. Lubricate soy sauce the cut surface, put one mollusc in each.
    On a narrow, long platter, place a pad of lettuce leaves, drizzle with lemon juice.
  4. Set the cucumber-scallop "turrets" in a row on top, also sprinkle with lemon. Place the cherry tomatoes on toothpicks, stick one in each scallop. Pick the greens with your hands and lay them between the "turrets".

A scallop is a rather non-trivial ingredient in the life of an ordinary Russian person. If you have the opportunity to include such a valuable product in your diet, be sure to try the salads according to the recipes from our article. Imagine, be healthy and slim!

The type of edible bivalve molluscs is the scallop, the habitat of which is the seas of the Far East, including the Black Sea. The scallop entered along with other ocean gifts.

This mollusk contains a protein that is easily absorbed by the human body. Naturally, not without the content of vitamins and minerals. By using a scallop often, you can avoid pathologies associated with disruption of the endocrine gland. In this case, thrombosis can not be afraid, as well as colds... The product also acts as a powerful aphrodisiac.

One hundred grams of shellfish contains 92 kcal, which is relatively small. Hence the menu diet food you can safely make up of dishes that include a scallop.

The culinary properties of the mollusk are considered excellent. Asian cuisines use all the secrets of scallop cooking. It is stewed there, and pickled, and fried, and boiled. Soups, sushi and a plurality of dishes are not complete without this product.

If you are going to start cooking scallop salad, it is best to use fresh produce. Although frozen will do. So, scallop salads are not difficult to prepare.

We get the ingredients:

  • 190 g serving of scallops
  • gherkins - 160 g,
  • dill, mayonnaise, cilantro.

After boiling the scallops, cool the product and chop into small pieces. We cut gherkins into small slices. After combining all the products, fill them with mayonnaise and mix. Cilantro and dill are used to decorate the dish.

Sea salad with perch and scallops

We get the ingredients:

  • 50 g serving of scallops and
  • 75 g serving of sea bass,
  • juice of half a lemon,
  • a tablespoon - olive oil and soy sauce,
  • tomatoes - 30 g,
  • spices and salt.

We are engaged in grinding and marinating scallops in lemon juice. A few minutes will be enough for this. Cut the tomatoes into cubes. After boiling the perch, remove its bones and chop it into cubes.

For dressing, we mix lemon juice, olive oil and soy sauce. Add dressing, spices and salt to the main ingredients. Mix thoroughly.

Light salad with scallops

We get the ingredients:

  • 450 g serving of scallops
  • green onions,
  • light mayonnaise -150 g and
  • ketchup - 50 g.

We are engaged in boiling and chopping scallops. Cut into 2 cm strips green onions... We mix mayonnaise and ketchup together. Season the mass of onions and scallops with sauce and mix diligently.

Warm salad with cauliflower and scallops

We get the ingredients:

  • 150 g serving of scallops
  • 200 g serving of cauliflower,
  • onions - shallots - 9 pieces,
  • 260 g with a piece of smoked bacon,
  • a spoonful of sunflower oil,
  • ground black pepper
  • fine-grained salt and
  • nut butter - a couple of spoons.

We are engaged in frying until a crust of bacon, shallots and scallops is formed. Boil and cut into cubes cauliflower... Combine all cooked products and pour with sunflower oil. We supplement the dish with pepper and mix the ingredients.

Scallop salad with tomatoes

We get the ingredients:

  • 320 g serving of scallops
  • three tomatoes,
  • a couple of eggs
  • one onion
  • light mayonnaise and
  • salt.

We are cleaning and boiling scallops. Next, we cut them into pieces. Scald the tomatoes, remove the skin and cut into cubes. ... We also finely chop the red onion. The salad will be multi-layered, so lay it out, first you need scallops and onions on the dish, alternating them with a layer of chopped eggs and tomatoes. There should be a layer of mayonnaise between each of the layers.

Mushroom salad with scallops

We get the ingredients:

  • 550 g serving of scallops (sea),
  • 300 g serving of chanterelle mushrooms,
  • one onion
  • 4 cloves of garlic
  • lettuce leaves,
  • 230 g serving of butter
  • cilantro, parsley,
  • salt and spices.

And cutting them into slices. Chop the scallops in the same way and sprinkle with salt and spices. Using a crusher, chop the garlic and chop the onion with a knife. After mixing the cooked products, fry them in oil.

Nutritious scallop salad with fennel

We get the ingredients:

  • 375 g serving of scallops,
  • a couple of pieces of fennel,
  • cold pressed olive oil,
  • spices,
  • a couple of tablespoons of lemon juice,
  • one onion - shallots,
  • one purple onion,
  • arugula,
  • a couple of ripe tomatoes,
  • parsley and thyme.

For the purpose of cooking of this dish you need to fire up the barbecue. Cut the fennel into slices, sprinkle with spice and fry. Fry the scallops whole with the spices and lightly brown the tomato circles and onion rings on the barbecue. We make the dressing by mixing olive oil, mustard, lemon juice and other types of spices with thyme. We combine all the prepared ingredients and dynamically mix them in a salad bowl, and then decorate the dish with fresh arugula.

We get the ingredients:

  • 290 g serving of scallops
  • spinach - 145 g, one onion,
  • three tablespoons of sunflower oil,
  • soy sauce - 1.5 teaspoon,
  • seven cherry tomatoes and
  • salt.

We are engaged in boiling spinach, cooling it and cutting it into two-centimeter pieces. We also boil and grind the scallops. Shred the onion with a knife and cut the tomatoes into halves. To prepare the sauce, mix salt with soy sauce and sunflower oil. After combining the cooked products and dressing them with sauce, mix the salad thoroughly.

Scallop Parmesan Salad

We get the ingredients:

  • 350 g serving of scallops,
  • three tomatoes,
  • lettuce leaves,
  • 225 g serving of parmesan cheese,
  • four tablespoons of olive oil,
  • salt and paprika.

Fry completely until scallops are cooked. We cut. We tear lettuce leaves by hand. Using a grater. Fill the salad bowl with tomatoes and scallops. Using olive oil, fill the mass and add salt and paprika to it on the tip of a knife. After dynamic mixing, decorate the finished dish with lettuce, and use grated Parmesan cheese for sprinkling.

Salad with vegetables and scallops

We get the ingredients:

  • 270 g serving of scallops
  • potatoes and
  • carrots - 4 pieces each,
  • provencal mayonnaise - 110 g,
  • three pickled cucumbers, 90 g canned green peas,
  • one egg,
  • ground black pepper,
  • salt and parsley.

We are boiling scallops and baking potatoes in their uniforms. After cooling it, cut the potatoes into cubes. Boiled into circles. We cut pickled cucumbers into slices. Hard-boiled eggs, chop. We tear up the parsley by hand. After combining the cooked products, fill the dish with Provencal mayonnaise. Then add salt and pepper. We mix. Canned as decoration.

Salad with seaweed and scallops

We get the ingredients:

  • 90 g per serving seaweed and
  • 75 g serving of scallops
  • walnuts - 40 g,
  • carrots - 50 g,
  • salt, ground pepper and
  • a couple of tablespoons of sunflower oil.

Boil scallops completely in salted water and cut them into thin slices. Grind the carrots with a grater. Long stripe shape. Combine all products, fill with sunflower oil and stir dynamically.

Salad with scallops and tomatoes turns out to be very juicy and tasty. Scallops are considered a real delicacy, but if cooked improperly, they are very easy to spoil.

Since frozen scallops are sold in our area, they must first be defrosted. The main thing is to remember that a product is frozen that has already passed all the necessary treatments, including steam. Therefore, we will marinate the scallops, and not expose heat treatment... For the vegetable "pillow" we will use juicy, ripe tomatoes and bright red onions, and to emphasize the taste of seafood - grain mustard.

So let's prepare necessary ingredients and let's start cooking!

Put the defrosted scallops in a bowl or deep container. Cut half the lemon into slices and remove the seeds. Put it carefully in a bowl and remember with scallops so that the seafood is wrapped in lemon juice. Of course, you can simply pour over them with lemon juice, but then they will not "draw in" the aroma of the zest.

Sprinkle with salt and ground black pepper. Mix again and leave for 15-20 minutes.

At this time, wash the tomatoes, cut green cores out of the tomatoes and cut into slices. Put it on a plate.

Peel the red onion, rinse it and cut it in half. We will use half of the vegetable. Cut it into half rings and put them on the tomato layer.

Then put the pickled scallops on the onion. Cut the lemon slices into small pieces and place them on a dish as well.

Decorate the salad with washed fresh herbs, such as dill, and lightly salt.

Spread the grain mustard on the salad and sprinkle it vegetable oil... It is best to use extra virgin olive oil.

We will immediately serve the prepared dish to the table.

Scallops are bivalve molluscs, the meat of which has a rich vitamin and mineral composition. Therefore, they are widely used in cooking. They are served boiled, stewed, fried or baked. But scallop-based salads deserve special attention. Recipes for preparing such snacks will be presented in today's article.

As a rule, frozen seafood can be seen on the shelves of domestic supermarkets. Before using them, they must be thawed at room temperature or in the lower compartment of the refrigerator. If you are lucky enough to find live mollusks, then when buying them, it is advisable to pay special attention to them. appearance and color. The pinkish-creamy or grayish scallop meat should be columnar. Plus, a distinct marine scent must emanate from it.

This delicate and very delicate product does not require lengthy heat treatment. You need to cook it for no more than five minutes. Otherwise, it will lose its softness. To enhance the juiciness and preserve the taste of the clam, it is recommended to immerse it for a short time in cold milk diluted in half with water. Besides, best recipes scallops are cooked with a minimum of spices. Do not forget that an overabundance of seasonings can clog refined taste meat. Having dealt with the intricacies of the preparation of the clam, you can go directly to the recipes for salads made on its basis.

Cucumber option

This simple yet very flavorful and healthy snack includes minimal set ingredients. And the process of its preparation will not cause unnecessary questions even for novice cooks. To make a delicious scallop salad, you will need:

  • 300 grams of frozen shellfish.
  • Fresh cucumber.
  • 3 large spoons of mayonnaise.
  • Salt, parsley and ground pepper.

Frozen scallops are immersed in a saucepan filled with a liter of boiling water and boiled for no longer than three minutes. Then they are in a colander, cooled and cut into not too small pieces. The scallops prepared in this way are combined with slices of cucumber and chopped parsley. An almost ready-made snack is seasoned with mayonnaise, salted, pepper and gently mixed.

Option with eggs and tomatoes

This one is simple but enough nutritious salad with scallops and tomatoes will be a great addition to family dinner... It prepares very quickly and easily. And all necessary products can be purchased without any problems at a nearby supermarket. To create such a snack, you will need:

  • A pound of scallops.
  • 5 ripe tomatoes.
  • 4 boiled eggs.
  • A couple of small onions.
  • Salt and mayonnaise.

The peeled shellfish are boiled in boiling water, put in a colander, cooled and taken apart into fibers. Then they are combined with chopped eggs and tomato slices. Pre-fried onions are added to an almost finished salad with scallops. All this is salted, seasoned with mayonnaise and served on the table.

Arugula variant

This snack served warm. It has an exquisite taste and pleasant aroma mixed with garlic and lemon. To prepare it, you will need:

  • Frozen scallop packaging.
  • A bunch of arugula.
  • A dozen cherry tomatoes.
  • A slice of garlic.
  • A large spoonful of lemon juice.
  • A handful of pine nuts.
  • Salt (to taste).
  • Olive oil (for frying).

The scallops are thawed in the lower compartment of the refrigerator. After that, they are laid out in a frying pan greased with olive oil, in which pieces of garlic have already been, and fried for one and a half minutes on each side. Molluscs prepared in this way are combined with arugula. The remaining oil, lemon juice and salt are also added there. Ready salad gently mix with a scallop, decorate with tomato slices and sprinkle with pine nuts.

Option with mushrooms and shrimps

This interesting appetizer will be a great decoration for any holiday. It contains a large number of vegetables. Therefore, it turns out not only tasty, but also quite healthy. Insofar as this recipe salad with scallops involves the use of a specific grocery set, check in advance if you have on hand:

  • 50 grams of scallops and mushrooms.
  • 40 milliliters of olive oil.
  • 10 grams each of basil, olives, garlic and chili.
  • 20 milliliters of sunflower oil.
  • 40 grams of yellow bell pepper, lemon and fresh cucumber.
  • 30 g cherry tomatoes.
  • Sugar, black pepper and salt (to taste).

The defrosted scallops are cut into circles and placed in a clean bowl. Lemon juice, salt, pepper and some of the olive oil are also added there. All this is briefly put into the refrigerator.

While the clams are pickling, you can do the rest of the ingredients. Peeled shrimp are salted, pepper, sprinkled with lemon juice, sprinkled with chopped garlic and fried in vegetable fat.

In the center of the plate, in which the salad with shrimp and scallops will be served, put vegetables and mushrooms cut into strips, pre-mixed with salt, sugar, lemon juice and olive oil. Fresh basil is placed around the edges of the dish. Fried shrimp and pickled scallops are placed on it. The finished appetizer is decorated with halved cherry tomatoes, chopped olives and grated citrus zest.

Corn option

Lovers of exotic appetizers will surely like this salad with scallops. Since it contains a large amount of vegetables and herbs, it can be classified as low-calorie meals... To prepare it, you will need:

  • 650 grams of scallops.
  • Head of leafy green lettuce.
  • 4 cobs of fresh corn.
  • 3 large spoons of olive oil.
  • 900 grams of tomatoes.
  • 3 cloves of garlic.
  • Avocado.
  • Lime.
  • 2 large spoons of chopped cilantro.
  • ΒΌ glass of lime juice.
  • Jalapeno pepper.
  • Half a red onion.
  • Salt and ground pepper (to taste).

The scallops are thawed at room temperature, washed and placed in a deep bowl. Salt, pepper, jalapenos, chopped onions, chopped cilantro and lime juice are also added. All this is left for at least an hour, and then placed on a flat plate lined with lettuce. Salted corn kernels are spread around, mixed with ground pepper and olive oil. Finished salad with scallops is decorated with tomato wedges sprinkled with chopped garlic, avocado slices and lime slices.

Mango variant

This interesting appetizer will surely impress connoisseurs of the exotic. To prepare it, you will need:

  • A dozen small scallops.
  • A couple of teaspoons of sesame seeds.
  • A dozen boiled shrimp, peeled.
  • A large spoonful of olive oil.
  • Mango.
  • Avocado.
  • Lime.
  • Salt, ground pepper and watercress.

The mango and avocado are peeled and then cut into slices and placed in portioned bowls. Shrimp and watercress are also placed there. Scallops fried on olive oil... Sprinkle the finished salad with lime juice and sprinkle with sesame seeds.