Scallop Salad

Ingredients

• 10 scallops (with shell)
• 100 g surimi
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• 2 tbsp oil
• 0.5 tsp mustard
• 2 tbsp white wine vinegar
• 5 tbsp olive oil
• 0.5 tsp Sugar
• 0.5 bunch cilantro
• 6 tbsp crushed sesame seeds
• 4 Tbsp breadcrumbs
• 4 tbsp butter

Instructions

1. 1.

   Heat the butter in a pan and toast the breadcrumbs with the sesame until golden yellow, set aside.

2. 2.

   Wash scallops under running water and cut along the shell edge to separate the adductor muscle. Lift the cap, loosen the meat with a knife. Remove white flesh from orange-red roe (coral) and gray edges. Rinse thoroughly several times.

3. 3.

   Halve scallops crosswise, drizzle with lemon juice and season lightly with salt and pepper.

4. 4.

   Slice the surimi into rounds.

5. 5.

   Wash cilantro, dry shake and roughly chop the leaves.

6. 6.

   Whisk mustard, vinegar, salt, pepper and sugar; stir in oil, taste and add cilantro.

7. 7.

   Heat oil in a pan (or on grill) and sear scallops and surimi for about 1–2 minutes per side.

8. 8.

   Combine scallops with the cilantro sauce and sesame mixture, serve in bowls.