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Asian salad with scallops and lots of vegetables

Asian salad with scallops and lots of vegetables

Asian salad with scallops and lots of vegetables
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Rating: 0
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Rate this recipe!
Rezept drucken
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
Asian salad with scallops and lots of vegetables
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
Ingredients
  • 100 g scallops
  • 3 shiitake mushrooms
  • 1 shallot
  • 50 g carrots
  • 2 pieces of Pak Choi
  • 1 red paprika
  • 1 bunch of coriander fresh
  • 30 g sugar snaps
  • 1 slice ginger
  • 100 g glass noodles
  • 1 garlic clove
  • 2 tbsp sesame
  • 2 tbsp sunflower oil
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp pumpkin seed oil
  • 1 tsp sesame oil
  • 1 tsp brown sugar
  • Chili fresh
Servings: servings
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Recipe Notes

Prepare all ingredients before cooking.

Wash and dab dry the scallops and set aside.

Slice the shiitake mushrooms, the shallot, the oak choi and the paprika.

Cut finely the coriander, halve the sugar snaps lengthwise, and dice the ginger and the garlic.

Lay the glass noodles into boiling water and follow the  cooking instructions on the package. Then drain the noodles and set aside.

Put the scallops into sesame and sear them in a wok with some oil.

When the scallops get brown, place them with the sesame-side up on the wok grid.

Roast lightly the shiitake mushrooms, then add the vegetables.

Always stir the vegetables so that they brown evenly.

Add the garlic, ginger and the soy sauce. Steam the vegetables now with a lid.

Season to taste with rice vinegar, pumpkin seed oil, sugar, and chili. Serve the vegetable salad on top of the glass noodles. Add the scallops and enjoy.

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