Saint-Jacques salad, prawns and candied peppers

Saint-Jacques salad, prawns and candied peppers

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Here is a recipe as fresh as it is delicious, the arugula salad with scallops, pink shrimp and candied peppers compote.

Ingredients for 4 persons :

  • 300 g of arugula
  • 250 g of scallops (allow approx. 3 walnuts / pers)
  • 250 prawns, already cooked
  • 100 g of pine nuts
  • 2 to 3 pinches of curry
  • 1 box of peppers candied
  • Olive oil
  • Balsamic vinegar
  • Salt pepper

Recipe for the salad of Saint-Jacques, prawns and candied peppers

Easy and quick to make, the success of this recipe lies above all in the freshness of the ingredients used.

  • Start by washing the arugula well
  • Mix the candied peppers to make a compote
  • Heat 1 drizzle of olive oil in a pan
  • Cook the scallops for 2 to 3 minutes with the curry, they should be lightly browned
  • Prepare the seasoning with olive oil and balsamic vinegar

Before serving, dress each plate with all the ingredients.

  • First put the arugula
  • Then add the pine nuts
  • Arrange the scallops and shrimps on top
  • Serve each plate with a little compote of candied peppers
  • Pour the seasoning over
  • Serve immediately

The service should be done when the scallops are still hot ...

Enjoy your meal !

Recipe and photo proposed by Ariane (35)

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