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🍽️ Crunchy Mussel Salad with Sesame Topping

1130 kcal · 30 min · 4 servings

Ingredients

• 10 Scallops (in shell)
• 100 g Surimi
• 2 tbsp Lemon juice
• Salt
• Pepper (from the mill)
• 2 tbsp Oil
• 0.5 tsp Mustard
• 2 tbsp White wine vinegar
• 5 tbsp Olive oil
• 0.5 tsp Sugar
• 0.5 bunch Coriander
• 6 tbsp Crushed sesame seeds
• 4 tbsp Breadcrumbs
• 4 tbsp Butter

Instructions

1. 1. Melt the butter in a pan.
2. 2. Add the breadcrumbs and sesame seeds to the pan.
3. 3. Fry the mixture until golden yellow.
4. 4. Remove the pan from the heat.
5. 5. Set the toasted mixture aside.
6. 6. Rinse the mussels under running water.
7. 7. Cut the adductor muscle at the shell edge with a small knife.
8. 8. Lift off the mussel lid.
9. 9. Carefully loosen the mussel meat from the shell with the knife.
10. 10. Remove the white meat from the orange-red eggs (coral).
11. 11. Remove the gray edges from the meat.
12. 12. Rinse the mussel meat thoroughly several times.
13. 13. Cut the scallops in half crosswise.
14. 14. Drizzle the scallops with lemon juice.
15. 15. Season the scallops lightly with salt.
16. 16. Season the scallops lightly with pepper.
17. 17. Slice the surimi into thin slices.
18. 18. Wash the cilantro.
19. 19. Shake the cilantro dry.
20. 20. Chop the cilantro leaves coarsely.
21. 21. Put mustard, vinegar, salt, pepper, and sugar into a bowl.
22. 22. Whisk the ingredients in the bowl.
23. 23. Stir the oil into the sauce.
24. 24. Taste the sauce.
25. 25. Fold the chopped cilantro into the sauce.
26. 26. Heat some oil in a pan.
27. 27. Fry the scallops for about 1 to 2 minutes per side.
28. 28. Fry the surimi for about 1 to 2 minutes per side.
29. 29. Mix the scallops with the sauce.
30. 30. Mix the scallops with the roasted sesame mixture.
31. 31. Arrange the salad in small bowls.
32. 32. Serve the salad.

Nutrition per serving

• kcal: 1130
• Protein: 44 g · Fett/Fat: 87 g · Carbs: 44 g