John Myers
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Scallops on Pad Thai Salad with Salmon Tartare
The perfect scallops on pad thai salad with salmon tartare recipe with a picture and simple step-by-step instructions.
For the tartare:
- 250 g Smoked salmon
- 250 g Salmon fresh
- Salt
- Pepper
- 1 tbsp Olive oil
- Fresh coriander
- 1 Spr Lemon
For the pad thai salad:
- 2 Pc. Zucchini
- 2 Pc. Red peppers
- 2 Pc. Carrots
- 0,5 Pc. Red cabbage
- Spring onion
- 2 tbsp Almond butter
- 2 tbsp Maple syrup
- 2 tbsp Sesame oil
- 2 tbsp Lime juice
- 3 tbsp Tamari soy sauce
- 1 tsp Ginger
- 1 tsp Sesame
- 1 tsp Hemp seeds
For the scallops:
- 15 Pc. Scallops
- 2 tbsp Herbs of Provence
- 1 tsp Sea-Salt
- 1 tsp Brown sugar
- 1 tbsp Olive oil
- Lime zest
- Pepper
For the tartare:
- Dice both types of salmon, finely chop and add the coriander, season everything with salt and pepper and mix with olive oil and lemon juice.
For the salad:
- Cut the zucchini into noodles, cut the bell pepper, red cabbage and spring onions into thin strips, pinch the carrots and mix everything except the spring onions, which are to be sprinkled over at the end.
- For the dressing, grate the ginger, squeeze the limes and mix both with the remaining ingredients, except for the hemp and sesame seeds, and 2 tablespoons of water. Pour the dressing over the salad and sprinkle with the seeds.
For the scallops:
- Clean the scallop and remove the muscle. Mix the herbs, salt and sugar and add to the mussels. Pour olive oil into the pan or mussel shell, put in the scallops and sprinkle with lime zest. Cook on indirect heat for 5 to 10 minutes at 140 to 180 degrees.
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