Fried scallops on avocado and rocket salad

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the mussels, dab dry. Sprinkle mussel meat with 2 tablespoons lime juice. Peel and chop garlic. Wash, clean, seed and chop 2 chillies. Add thyme and garlic to the mussels. Cover and leave to stand

2. 2

   Roast the pine nuts in a pan without fat until golden brown, take them out. Clean and wash the rocket. Cut the mango from the stone and peel it. Finely dice mozzarella and mango separately. Cut avocado in half, remove stone. Remove the flesh from the skin, dice finely and immediately sprinkle with 2 tbsp. lime juice, season with salt and pepper

3. 3

   Reduce orange juice to half its original volume. Wash and clean 1 chili and cut into fine rings. Mix the orange concentrate with 3 tablespoons of olive oil, honey, salt and pepper and 3/4 of the chilli rings to a vinaigrette. Mix the rocket with half of the dressing

4. 4

   Salt the mussels. Heat 2 tablespoons of oil in a frying pan. Fry the mussels for 1-2 minutes on each side. Sprinkle with some thyme and remaining chilli rings. To serve, place dessert rings (approx. 8 cm Ø) on the plates. Place one layer each of avocado, mozzarella and mango in the rings and press lightly. Sprinkle the turrets with some vinaigrette, then remove the rings. Arrange each with 3 mussels and rocket, sprinkle with pine nuts

Nutrition Facts

KCAL
540 kcal

CARBS
13 g

FATS
44 g

PROTEINS
22 g