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Cabbages salad with scallops

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.

Cooking Instructions: Pfanne
Ready in 20 minutes
Difficulty
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.