Spring salad topped with scallops

Spring salad topped with scallops

Total: 45 Min. | Active: 45 Min.
lactose-free, Low Carb
Nutritional value / portion: 294 kcal
, Fat: 20 g
, Carbohydrate: 17 g
, Protein: 8 g


4 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp coarse-grain mustard
3 tbsp white balsamic vinegar
4 tbsp olive oil
¼ tsp paprika
1 tsp salt
a little pepper
150 g baby spinach
1 mango, diced
1 bunch radish, quartered
1 shallot, cut into rings
1 bunch dill, roughly chopped
30 g pecan nuts, roughly chopped, toasted


1 tbsp olive oil
8 scallops without roe (MSC)
¼ tsp salt
a little pepper
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How it's done

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Mix the mustard with all the ingredients up to and including pepper in a bowl. Add the spinach, mango, radish, shallot and dill, combine and arrange on plates. Sprinkle the pecan nuts over.


Heat the oil in a non-stick frying pan. Reduce the heat and fry the scallops for approx. 2 mins. on each side, season and distribute over the salad.

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