Seafood Salad with Celery and Olives

Ingredients

• 8 scallops (ready to cook)
• 40 g Butter
• Salt
• Pepper (freshly ground)
• 2 stalks celery
• 1 tbsp pitted black olives
• 2 Tomatoes
• 500 g mixed cooked seafood (shrimp, squid rings)
• 1 tbsp freshly chopped parsley
• 4 tbsp olive oil
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Wash the scallops, pat dry and sear in a hot pan with melted butter until golden brown on both sides. Remove, season with salt and pepper, let cool, then cut into bite-sized cubes.

2. 2.

   Wash and trim the celery, set aside the greens, slice the stalks into thin rounds. Drain the olives well and cut into rings. Boil the tomatoes, shock in cold water, peel, quarter, remove seeds, and dice the flesh.

3. 3.

   Rinse the seafood, drain, and mix with scallops, tomatoes, olives, parsley, and celery.