Warm salad with scallops and shrimp

Warm salad with scallops and shrimp

Prawns tiger (cooled) – 400 gr.

Scallops (cooled) – 5 PCs –

Vegetable oil 0.3 cups

Garlic 4 cloves

Cream 10% – 150 ml.

Dried mint

Dill, parsley

Lemon, large 1 EA.

Salad mix to your taste (radio, arugula, corn, frieze, etc.))

Balsamic sauce to taste

Shrimp clear from the shell, leaving only the tails unpeeled.

Fill the shells with cold water and boil for 5 minutes (salt the broth to taste).

To cut the shrimp along the convex part of the tail, but not completely.

Shrimp and scallops season with salt and pepper and marinate in the juice of half a lemon.

Garlic cut into big pieces and arrange on a heated pan, greased with vegetable oil.

When the garlic turn light brown, remove it from the pan.

So we have prepared garlic oil, now it is possible to fry scallops and shrimp.

Scallops fry on each side until browned and remove to another container.

Then fry the shrimp to expose the shrimp to cut the party down to lay on the pan.

Fry no more than 1 minute on each side.

Lay out the shrimp for scallops in the same pan continue to make the sauce.

Pour 2/3 Cup of broth from the shells, bring to boil, add cream and the juice of half a lemon, salt, pepper, add sugar 1 tsp.

Stirring occasionally, boil down the sauce over a slow fire, at the end of cooking, add herbs and crushed mint (dried or fresh).

On a large dish spread salad mix and lightly seasoned with balsamic sauce.

Then, a little warming up the shrimp and scallops spread on top and pour the cooked sauce.

It is advisable to use until shrimp and scallops are warm.

 

Bon appetit!

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