Summary

Ingredients

• 500 g rocket
• 1 jar pickled mushrooms
• 8 scallop (s), fresh
• 8 scampi without head, with shell
• some olive oil for frying
• Olive oil for the dressing
• garlic
• some parmesan, grated
• salt and pepper
• Balsamic vinegar
• rosemary
• Herbs (parsley, thyme, oregano, basil)
• Lemon juice
• sweetener
• 10 cherry tomato (s)

Print Recipe Pin Recipe

Instructions

1. Cut the scallops open on the flat side with a knife and break open. Rinse with cold water, remove the mussel from the shell and separate the nut and corail from the remaining parts of the mussels, wash and set aside. Cut open the scampi and remove the intestines, rinse with cold water and set aside.
2. Wash and drain the rocket. Marinate the salad with salt, pepper, olive oil, balsamic vinegar, a little lemon juice and sweetener, mix with the drained mushrooms from the glass and halved cherry tomatoes and serve on large plates.
3. Briefly fry the scampi in olive oil with a piece of garlic, rosemary and herbs on both sides, season with salt and pepper. Cut the scallop nut in half and fry it in olive oil with garlic, rosemary and herbs for a short time on both sides, fry the corail of the mussels much shorter - both seafood should be nice and translucent inside, this only takes 1 - 2 minutes per side .
4. Arrange the scallops and corail as well as the scampi on the salad and sprinkle with parmesan slices. A ciabatta or baguette goes well with it.
5. Served for 4 people, it makes an excellent starter.