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Scallop And Feijoa Salad

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Scallop And Feijoa Salad has a Delicious tasteThe White wine and Sour cream gives the Scallop And Feijoa Salad Gripping taste. Must catch it
Ingredients
  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
  Scallops 8 Ounce
  Minced fresh mint 2 Tablespoon
  Creme fraiche/Sour cream 1⁄4 Cup (4 tbs)
  Almonds 1⁄4 Cup (4 tbs), toasted and chopped
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Appetizer
Ingredient: 
Seafood
Interest: 
Everyday

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