in Recipes

Fiery seafood salad

updated

Spread the love

Ingredients for 2 servings:

  • 2 servings of lamb’s lettuce
  • 1 package of seafood, frozen
  • 1 mango(s)
  • 2 handfuls of pomegranate seeds
  • 10 scampi
  • 1 chili pepper(s)
  • Sea salt and pepper, mixed, from the mill
  • 1 chili pepper(s), dried
  • 3 tbsp olive oil
  • 1 lime(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash and sort the lamb’s lettuce. Peel and dice the mango. Deseed the pomegranate. Mix all ingredients in a bowl. Sear the seafood in a pan with 2 tablespoons of olive oil. Season with salt, pepper, dried chili flakes, and chili. Drain and reserve the cooking juices. Season the scampi with chili and sear until crispy. Pour the seafood over the salad mix and toss to combine. Dilute the reserved cooking juices with the juice of 1 lime and 1 tablespoon of olive oil, and season to taste. Top the salad with the fried scampi. Serve with crispy baguette or garlic bread.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Low-carb ketogenic zucchini cake

Cocoa with banana, peanut butter and cocoa nibs