🍽️ Apple Carpaccio with Scallops

Name: Apple Carpaccio with Scallops
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp apple cider vinegar; 0.5 tsp liquid honey; 5 g Dijon mustard (1 tsp); 4 tbsp olive oil; sea salt; pepper; 30 g hazelnut slices; 150 g lamb's lettuce; 3 red-skinned apples; 1 lemon; 12 scallops (deveined, ready for cooking); 15 g butter (1 tbsp)

387 kcal · 30 min · 4 servings

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Ingredients

2 tbsp apple cider vinegar
0.5 tsp liquid honey
5 g Dijon mustard (1 tsp)
4 tbsp olive oil
sea salt
pepper
30 g hazelnut slices
150 g lamb's lettuce
3 red-skinned apples
1 lemon
12 scallops (deveined, ready for cooking)
15 g butter (1 tbsp)

Instructions

1. Whisk together the vinegar, honey, and mustard in a bowl. Slowly stir in the oil until the mixture becomes creamy. Finally, season the dressing with salt and pepper.
2. Toast the nuts in a hot pan without any added fat until they smell fragrant. Remove them from the pan and set them aside.
3. Wash the corn salad thoroughly and then dry it using a salad spinner.
4. Wash the apples and pat them dry. Slice them into paper-thin rounds and arrange them slightly overlapping on four plates. Squeeze a lemon, mix the juice with 100 milliliters of water, and drizzle this mixture over the apple slices to prevent them from browning.
5. Distribute the dried salad over the apple slices. Sprinkle the toasted nuts on top and drizzle everything with the prepared dressing.
6. Rinse the scallops under cold water and pat them dry. Melt the butter in a grill pan. Fry the scallops over high heat for 1 to 2 minutes on each side. Season them with salt and pepper and remove them from the heat.
7. Place the fried scallops on top of the salad. Sprinkle them with a little sea salt and serve the dish immediately.

Nutrition per serving

kcal: 387
Protein: 19 g · Fett/Fat: 20 g · Carbs: 32 g