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🍽️ Fruity Shrimp and Potato Salad with Scallops

475 kcal · 30 min · 4 servings

Ingredients

• 4 scallops (in shell or shelled muscle meat)
• 6 larger shrimp (kitchen-ready)
• 2 tbsp lemon juice
• salt
• pepper (from the mill)
• 1 tbsp clarified butter
• 0.5 tsp mustard
• 3 tsp white wine vinegar
• 2 tbsp olive oil
• 1 pinch sugar
• 250 g cooked potatoes
• 1 tbsp chopped parsley

Instructions

1. 1. Rinse the mussels thoroughly under cold running water.
2. 2. Open the mussels by carefully running the tip of your knife along the shell edge to sever the closing muscle.
3. 3. Lift off the top shell lid.
4. 4. Gently loosen the mussel meat from the shell using the knife.
5. 5. Remove the gray tissue and dark edges from the white meat.
6. 6. Rinse the cleaned mussel meat thoroughly several times.
7. 7. Separate the orange-red roe (corail) from the meat.
8. 8. Cut the mussel meat in half crosswise.
9. 9. Drizzle the mussel meat and shrimp with lemon juice.
10. 10. Season the seafood lightly with salt and pepper.
11. 11. Cut the potatoes into wedges.
12. 12. Whisk mustard, vinegar, salt, pepper, and sugar together in a small bowl.
13. 13. Slowly whisk the oil into the mixture while continuing to stir.
14. 14. Finally, taste and adjust the vinaigrette seasoning.
15. 15. Heat ghee (clarified butter) in a frying pan.
16. 16. Fry the scallops and shrimp in the pan.
17. 17. Fry each side for about 1 to 2 minutes until golden brown.
18. 18. Toss the potato wedges with the vinaigrette.
19. 19. Fold in the chopped parsley to the potatoes.
20. 20. Serve the salad in small bowls.
21. 21. Top the bowls with the fried scallops and shrimp.

Nutrition per serving

• kcal: 475
• Protein: 42 g · Fett/Fat: 21 g · Carbs: 29 g