Scallop And Feijoa Salad
|Mustard greens/Spinach||1 Bunch (100 gm), chopped|
|Feijoa||2 , peeled and thickly sliced|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), sliced|
|Minced fresh mint||2 Tablespoon|
|Creme fraiche/Sour cream||1⁄4 Cup (4 tbs)|
|Almonds||1⁄4 Cup (4 tbs), toasted and chopped|
Arrange mustard greens in a salad bowl.
Heap feijoa on top.
In a saucepan, bring wine and garlic to a boil over high heat.
Add scallops; reduce heat to medium and simmer, turning once, for 1 to 2 minutes or until scallops are opaque.
Remove scallops to the salad bowl using a slotted spoon.
Pour cooking liquid into blender or food processor, add mint, creme fraiche, and 2 tablespoons of almonds; blend briefly.
Pour dressing over salad, and top with remaining almonds.