Salad with Scallops, Cabbage and Mushrooms

Ingredients

• 400 g Brussels sprouts
• Salt
• 12 scallops (pre‑shucked)
• 150 g button mushrooms
• 6 tbsp Olive oil
• Pepper
• 2 cm ginger
• 1 Garlic clove
• 1 tbsp tahini
• 1.5 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp rice vinegar
• sugar
• a handful coriander
• Chili strips (for garnish)

Instructions

1. 1.

   Clean the Brussels sprouts, trim stems and separate leaves. Blanch in boiling salted water for about 2 minutes. Shock in ice water and drain. Rinse scallops and pat dry. Clean mushrooms and quarter them. In 2 tbsp hot oil, sauté scallops and mushrooms for 3‑4 minutes until golden brown. Season with salt and pepper.

2. 2.

   Peel and finely chop ginger and garlic. Whisk together tahini, lemon juice and zest, rice vinegar, 2–3 tbsp water and remaining oil. Season with salt, pepper and sugar to taste. Rinse coriander, shake dry and pluck leaves from stems.

3. 3.

   Arrange Brussels sprouts on plates. Top with scallops and mushrooms, sprinkle coriander, drizzle dressing, and garnish with chili strips before serving.