Seafood Salad with Avocado and Wasabi Sauce


Ingredients for salad
Tails of tiger prawns - 12 pcs
New Zealand mussels - 8 pcs
Scallops - 8 pcs
Cucumber - 2 pcs
Tomatoes - 2 pcs
Butter - 20 g
Olive oil - 10 ml
Salt to taste
The ingredients for the sauce
Avocado - 1 pc
Wasabi - 1.5 hours. L.
Rice vinegar - 3 tablespoons. l.
The water - 3 tbsp. l.
Salt to taste
Grape seed oil - 60 ml


Preparation of salad
Cleanse shrimp tails from chitin, through a small incision Get the esophagus, without cutting the shrimp. Mix butter in a frying pan with olive and fried scallops until half, then add the shrimp and mussels. Fry until cooked, remove from heat. Cleanse cucumbers peeled and we shall cut small cubes. Cut tomatoes concassé.
Serving of salad
In the middle of the plate put the avocado sauce and smooth with a spoon. Sauce laid out on sliced ​​tomatoes, cucumbers on the edge. Top chaotic Put seafood. Decorate any small greens.


Seafood salad I associate with summer and the inevitable glass of wine by the sea.


Saturday, September 26, 2015 - 4:30am


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