Scallop And Feijoa Salad Recipe
Scallop And Feijoa Salad has a Delicious tasteThe White wine and Sour cream gives the Scallop And Feijoa Salad Gripping taste. Must catch it
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Mustard greens/Spinach | 1 Bunch (100 gm), chopped | |
| Feijoa | 2 , peeled and thickly sliced | |
| Dry white wine | 1⁄3 Cup (5.33 tbs) | |
| Garlic | 2 Clove (10 gm), sliced | |
| Scallops | 8 Ounce | |
| Minced fresh mint | 2 Tablespoon | |
| Creme fraiche/Sour cream | 1⁄4 Cup (4 tbs) | |
| Almonds | 1⁄4 Cup (4 tbs), toasted and chopped |
Directions
Arrange mustard greens in a salad bowl.
Heap feijoa on top.
In a saucepan, bring wine and garlic to a boil over high heat.
Add scallops; reduce heat to medium and simmer, turning once, for 1 to 2 minutes or until scallops are opaque.
Remove scallops to the salad bowl using a slotted spoon.
Pour cooking liquid into blender or food processor, add mint, creme fraiche, and 2 tablespoons of almonds; blend briefly.
Pour dressing over salad, and top with remaining almonds.
Heap feijoa on top.
In a saucepan, bring wine and garlic to a boil over high heat.
Add scallops; reduce heat to medium and simmer, turning once, for 1 to 2 minutes or until scallops are opaque.
Remove scallops to the salad bowl using a slotted spoon.
Pour cooking liquid into blender or food processor, add mint, creme fraiche, and 2 tablespoons of almonds; blend briefly.
Pour dressing over salad, and top with remaining almonds.
Chef
