in France

Salad with scallops and prawns with thyme

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Ingredients for 6 servings:

  • 500 g scallop(s) (Coquilles St. Jacques) fresh or frozen
  • 300 g prawns (medium size) fresh or frozen
  • 2 garlic cloves
  • ½ shallot(s)
  • Parsley, fresh
  • Thyme (or Herbes de Provence)
  • 1 tbsp butter
  • Vinaigrette with olive oil
  • pepper
  • Salad leaves, tender, mixed

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 20 minutes

Wash the mussels. Toss them with the shrimp in the melted butter. Add chopped thyme, parsley, and shallot. Season with pepper to taste. Let cool and refrigerate for at least 1 hour. Serve the scallops and shrimp on tender lettuce leaves, drizzle with a little vinaigrette, and garnish with parsley. It’s best to choose mussels of the same size. Wine recommendation: dry white wine, e.g., Chignin or Chignin Bergeron.

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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.

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