Scallops and scampi on arugula

Ingredients for 2 servings:

• 500 g arugula
• 1 jar mushrooms, pickled
• 8 scallop(s), fresh
• 8 scampi without head, with shell
• some olive oil for frying
• n. B. olive oil for the dressing
• Garlic
• some Parmesan, sliced
• salt and pepper
• Balsamic vinegar
• rosemary
• Herbs (parsley, thyme, oregano, basil)
• lemon juice
• sweetener
• 10 cherry tomatoes

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut open the scallops along the flat side with a knife and break them open. Rinse with cold water, remove the scallops from their shells, and separate the nut and coral from the remaining parts of the scallops, wash, and set aside. Cut open the scampi and remove the gut, rinse with cold water, and set aside. Wash and drain the arugula. Marinate the salad with salt, pepper, olive oil, balsamic vinegar, a little lemon juice, and sweetener. Mix with the drained mushrooms from the jar and halved cherry tomatoes, and arrange on large plates. Briefly fry the scampi on both sides in olive oil with a piece of garlic, rosemary, and herbs, season with salt and pepper. Cut the scallop nut in half and fry briefly on both sides in olive oil with garlic, rosemary, and herbs. Fry the coral of the scallops for even less time – both shellfish should still be nice and translucent on the inside; this only takes 1-2 minutes per side. Arrange the scallop nuts and coral, along with the scampi, on top of the salad and sprinkle with Parmesan shavings. Serve with ciabatta or baguette. Served for four, this makes an excellent appetizer.