John Myers
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Tiger Prawns & Scallops on Summer Salad
The perfect tiger prawns & scallops on summer salad recipe with a picture and simple step-by-step instructions.
Tiger prawns & scallops on a summer salad
- 350 g Arugula
- 10 piece Black Tiger Prawns
- 5 piece Scallops
- 3 piece Tomatoes
- Olive oil
- 50 g Truffle butter
- 1 pinch Salt
- 1 pinch Pepper
- 1 piece Clove of garlic
- Flour
- 5 piece Edible flowers
salad dressing
- 30 ml Olive oil
- 30 ml Pumpkin seed oil
- 10 ml Balsamic vinegar
- 15 ml Apple syrup
- 15 ml Pear syrup
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Sugar brown
Aperitif: caipi with or without rotation
- 3 piece Limes
- 3 tsp Cane sugar
- 40 ml Cachaca
- Soda
Amuse-Gueule: Roasted asparagus in Serrano ham
- 2 tbsp Olive oil
- 5 piece Serrano ham slices
- 5 piece Asparagus green
- 1 pinch Pepper
- 1 pinch Coarse sea salt
- 5 piece Edible flowers
- 5 piece Toothpick
salad dressing
- Put all the ingredients together and mix
Tiger prawns & scallops on a summer salad
- Remove the head from the black tiger prawns and peel up to the tip of the tail. Then cut up to 2/3 of the shrimp in half and remove the intestines under cold running water. Dry the prawns with kitchen paper.
- Dust the scallops with flour on each side. Briefly blanch the tomatoes in water and then peel them. Squeeze the juice out of the tomatoes and cut into fine pieces.
- Fry the prawns and scallops (first with the floury side) in a hot pan with olive oil until they are hot. Turn the scallops as soon as the floury side is brown. Now add the truffle butter and continue frying over a medium flame. Then add tomatoes and a clove of pressed or finely chopped garlic. Briefly continue frying and then remove from the pan.
- Now serve the rocket with scallops, prawns and tomatoes and drizzle with the salad sauce. Then pepper the prawns and scallops and garnish with coarse sea salt. Garnish the salad with edible flowers.
- 6th tip for peeling the tomatoes: cut a cross above and generously remove the green stem at the bottom. Only then immerse in the boiling water (max. 10 seconds) and then peel.
Aperitif: caipi with or without rotation
- Quarter the (untreated) limes. Mash the lime quarters with the sugar in the glass. Add the cachaca, top up with crushed ice and stir. It is important to close the glass with your hand and then stir.
Amuse-Gueule: Roasted asparagus in Serrano ham
- Remove the woody ends of the asparagus sticks. Wrap the bars with a slice of Serrano ham each. Sear the asparagus in one layer in a hot pan with olive oil and then brush with oil. Season with pepper. Then roast the asparagus in the pan over a low flame for about 5 to 10 minutes until al dente. Then attach the toothpick with the edible flower to the asparagus. Garnish the asparagus with coarse sea salt.
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