Scallop and Asparagus Salad
Salads • Russian
Description
This salad can also be served as a warm appetizer, plated individually.
Ingredients
- Scallops 10 oz
- Asparagus 5 oz
- Oranges 2 pieces
- Arugula 5 oz
- Dry White Wine 2 tablespoons
- Honey 1 teaspoon
- Salt to taste
- Herbes de Provence to taste
Step-by-Step Guide
Step 1
Rinse the scallops and sauté them in olive oil for 1-2 minutes. Then add the white wine and the juice of half an orange, and season with salt. Simmer for another 1-2 minutes and remove from heat. Add the herbs de Provence, a little more wine, sugar, and let marinate for 10-15 minutes.
Step 2
To make the sauce, mix the orange juice with honey, add a few chopped orange segments and salt, bring to a boil, and remove from heat.
Step 3
Cut the asparagus and blanch it in a small amount of salted water.
Step 4
Thoroughly rinse the arugula, dry it, and mix it with the scallops and asparagus.
Step 5
Dress the salad. Serve warm.
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