🍽️ Fresh Seafood Salad with Scallops and Venus Clams

Name: Fresh Seafood Salad with Scallops and Venus Clams
Total time: 30 min
Yield: 4 servings
Ingredients: 6 Scallops (in shell); 12 Venus clams; 16 Shrimp (ready for kitchen); 2 tbsp Lemon juice; Salt; Pepper (from the mill); 2 tbsp Ghee; 2 tbsp Olive oil; 50 ml White wine; 2 tbsp chopped Parsley; 1 large red Bell pepper; 0.5 bunch Spring onions

396 kcal · 30 min · 4 servings

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Ingredients

6 Scallops (in shell)
12 Venus clams
16 Shrimp (ready for kitchen)
2 tbsp Lemon juice
Salt
Pepper (from the mill)
2 tbsp Ghee
2 tbsp Olive oil
50 ml White wine
2 tbsp chopped Parsley
1 large red Bell pepper
0.5 bunch Spring onions

Instructions

1. Rinse the scallops under cold, running water.
2. Use a small knife to cut along the shell edge to sever the adductor muscle.
3. Lift the shell edge and carefully loosen the meat with the knife.
4. Remove the gray tissue from the white meat and the orange roe (corail).
5. Rinse the scallop meat thoroughly several times under running water.
6. Separate the roe from the rest of the meat.
7. Halve the scallop meat crosswise.
8. Drizzle the meat with lemon juice.
9. Season it lightly with salt and pepper.
10. Rinse the Venus clams thoroughly.
11. Wash the bell pepper and remove the stem and seeds.
12. Cut the bell pepper into thin strips.
13. Wash the spring onions and remove the dry tips.
14. Slice the spring onions diagonally into thin rings.
15. Heat two tablespoons of oil in a large pan.
16. Sauté the bell pepper strips briefly in it.
17. Add the Venus clams to the bell peppers.
18. Deglaze the mixture with wine.
19. Cook the clams for five minutes with the lid on.
20. Add the spring onion rings.
21. Cook everything for another four minutes.
22. Season the mixture with salt and pepper.
23. Stir in the chopped parsley.
24. Taste the sauce and adjust seasoning if needed.
25. Heat clarified butter in a separate pan.
26. Fry the shrimp in batches in the pan.
27. Fry the scallops in batches as well.
28. Fry each side of the seafood for one to two minutes until golden brown.
29. Combine the fried shrimp and scallops with the Venus clam mixture.
30. Plate the salad.

Nutrition per serving

kcal: 396
Protein: 48 g · Fett/Fat: 16 g · Carbs: 11 g