Cabbages salad with scallops
You are looking for a festive dish? You are looking at the right recipe! The blogger Denise from Foodlovin has tested our scallops and has elaborated this surprising recipe. Perfect for the experts, for a special occasion or a romantic evening.
Easy
Ingredients
Pour 4 personnes
For the scallops
12 scallops
½ vanilla pod
1 tablespoon of butter
Salt, pepper, red berries
For the cabbage salad
1 small pointed head cabbage
2 tablespoons of olive oil
50ml of wine vinegar
100ml of vegetables broth
1 tablespoon of maple syrup
1 portion saffron threads
½ of mustard seeds
For the soy marinade
100ml of sweet soy sauce
50ml of rice vinegar
300ml of orange juice
2 tablespoons of honey
2 pieces of star anise
3 thin slices of ginger
For the decoration
Pepper flakes
Fresh herbs
Slivered almonds
Cooking Instructions:
For the cabbage salad:
Prepare the cabbage salad first. Cut the pointed head cabbage in two and then in thin slices. Put into a bowl, add 2 tablespoons of oil and some salt, knead by hand. Boil the vegetable broth with the wine vinegar, the maple syrup, the saffron and the mustard seeds. Pour the preparation on the salad. Set aside for several hours (or all night). Season with salt and pepper.
For the soy marinade:
Prepare then the soy marinade. Put all the ingredients in a small pot, bring to boil and let reduce until the liquid gets thicker. Let cool down and set aside.
For the scallops:
Thaw the scallops according to the instructions on the packaging. Scrape the vanilla pod. Heat the butter a frying pan over high heat. Add the vanilla and then the scallops. Grill each side for about 1-2 minutes. Remove from the heat and season with salt and red berries.
The dressing:
To serve, drop approximately 3 tablespoons of cabbage salad on a plate in half moon shape. Drop the scallops et pour some vanilla butter left. Pour the soy marinade drop by drop around. Garnish with fresh herbs and roasted slivered almonds. Serve and enjoy.
