Fried scallop and prawns

Name: Fried scallop and prawns
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g Frisée salad; 1 collar Radishes; 4 Shallots; 1 Tomato; 4 TABLESPOONS White wine vinegar; 1 TABLESPOON Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Walnut oil; 12 scallops ready to cook; 300 g ready-to-cook shrimps, without shell, gutted; 2 TABLESPOONS Oil; 2 TABLESPOONS Butter; 7-10 Tbsp grated peel and juice of 1/2 organic lemon

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g Frisée salad
1 collar Radishes
4 Shallots
1 Tomato
4 TABLESPOONS White wine vinegar
1 TABLESPOON Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Walnut oil
12 scallops ready to cook
300 g ready-to-cook shrimps, without shell, gutted
2 TABLESPOONS Oil
2 TABLESPOONS Butter
7-10 Tbsp grated peel and juice of 1/2 organic lemon

Directions

1
Wash and clean the salad and pluck into bite-sized pieces. Clean and wash radishes and cut or slice them into thin slices. Peel shallots and cut or slice into fine rings. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Whisk vinegar with honey, salt and pepper. Fold in a thin stream of walnut oil. Season dressing to taste
2
Wash the mussels and prawns and pat dry. Heat the oil in a pan and fry them both for about 3 minutes, turning them over. Add butter and let it melt at a mild heat. Add lemon juice and zest, season with salt and pepper, toss in lemon butter
3
Mix the salad with the vinaigrette and arrange on plates. Add the prawns and scallops and sprinkle with lemon butter. Serve immediately. Serve with baguette bread