🐚 Galician Creamy Tapenade Salad with Scallops

Name: Galician Creamy Tapenade Salad with Scallops
Total time: 20 min
Yield: 4 servings
Ingredients: 400 g Scallops (unstuffed); 200 g Mixed salad leaves (e.g., lamb's lettuce & arugula); 100 g Cucumber (cut into small cubes); 4 EL Mayonnaise; 2 EL Olive oil; 30 g Black olives (pitted, chopped); 1 Stk Lemon (juice); nach Menge Salt & pepper

380 kcal · 20 min · 4 servings

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Ingredients

400 g Scallops (unstuffed)
200 g Mixed salad leaves (e.g., lamb's lettuce & arugula)
100 g Cucumber (cut into small cubes)
4 EL Mayonnaise
2 EL Olive oil
30 g Black olives (pitted, chopped)
1 Stk Lemon (juice)
nach Menge Salt & pepper

Instructions

1. Wash the mixed salad leaves and cucumber. Cut the cucumber into small cubes. Dry the salad well.
2. Mix the mayonnaise, olive oil, lemon juice, and chopped black olives in a small bowl to form a creamy tapenade sauce. Season with salt and pepper.
3. Pat the scallops dry with kitchen paper. Season them generously with salt and pepper.
4. Heat a non-stick pan over medium-high heat. Sear the scallops until golden brown (approx. 2-3 minutes per side). Flip them once.
5. Place the salad on a large plate. Distribute the creamy sauce over it. Place the warm scallops on top. Serve immediately.

Nutrition per serving

kcal: 380
Protein: 32 g · Fett/Fat: 20 g · Carbs: 18 g