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🥗 Scallops with Salad

285 kcal · 30 min · 4 servings

Ingredients

• 8 scallops (deveined scallop meat)
• juice of one lemon
• 1 cm ginger
• 1 lemongrass stalk
• salt
• oil
• 20 red and yellow cocktail tomatoes
• 4 lettuce leaves
• 2 spring onions
• 2 lemons (juice)
• 4 tbsp olive oil
• 2 tbsp chopped parsley
• 2 tbsp chopped coriander
• salt
• pepper (from the mill)

Instructions

1. 1. Drizzle lemon juice over the scallops. Peel the ginger and cut it into fine pieces. Finely chop only the pale, soft part of the lemongrass and add it to the scallops. Mix everything well.
2. 2. Heat oil in a pan and fry the scallops in it for about 1 to 2 minutes on each side. Season with salt. Serve the scallops with the marinade on plates together with the tomato salad.
3. 3. Wash the tomatoes and halve them. Cut the salad into strips. Wash the spring onions, trim the ends, and slice them into rings. Cut the salad into strips again. Whisk lemon juice with salt, pepper, and oil, and mix the dressing with the remaining salad ingredients.

Nutrition per serving

• kcal: 285
• Protein: 12 g · Fett/Fat: 21 g · Carbs: 10 g