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🥗 Green Asparagus and Scallop Salad with Coriander

345 kcal · 30 min · 4 servings

Ingredients

• 1 kg green asparagus
• salt
• 12 scallops (with coral)
• 1 tsp flour
• 2 tbsp ghee
• 1 red chili pepper
• 2 limes
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• 3 tbsp fish stock
• pepper
• 1 pinch sugar
• 1 bunch coriander

Instructions

1. 1. Thoroughly wash the green asparagus.
2. 2. Remove the woody ends of the asparagus stalks.
3. 3. Cut the stalks into three to four equal pieces.
4. 4. Pan-fry the scallops in hot clarified butter until golden brown on both sides.
5. 5. Add half of the diced chili while frying.
6. 6. Boil the asparagus in plenty of salted water for five to eight minutes until tender-crisp.
7. 7. Drain the asparagus and let it drip dry.
8. 8. Squeeze the juice from one lime.
9. 9. Mix the lime juice with vinegar, oil, fish stock, the remaining chili, pepper, and sugar.
10. 10. Wash the coriander and shake it dry.
11. 11. Pluck the coriander leaves off the stems.
12. 12. Chop half of the coriander leaves.
13. 13. Mix the asparagus with the dressing and half of the chopped coriander.
14. 14. Place the asparagus mixture onto a plate.
15. 15. Place the fried scallops with the coral (the orange-red organ) on top.
16. 16. Garnish the dish with the remaining fresh half of the coriander.
17. 17. Cut the remaining lime into wedges.
18. 18. Serve the salad with the lime wedges.

Nutrition per serving

• kcal: 345
• Protein: 23 g · Fett/Fat: 20 g · Carbs: 17 g