Scallop, Prawn, beet, and Artichoke salad, Argan oil flavor

 Ingredients: (Serves 2)

6 scallops
6 head-on prawns
1 large beet
4 pieces of jarred, marinated artichoke hearts
1 tomato, sliced
1/2 cucumber, sliced
Carrot and red bell pepper for garnish
2 tbsp white wine vinegar
2 tsp Argan oil
Salt, pepper to taste
Salad greens

Directions:

1.Boil the beet until you can easily pierce with a knife. Skin and slice it crosswise.
2.Pat artichokes dry. Cut the each artichoke heart into 2 – 4 pieces depending on the
size.
3.Try to devein the prawns with a toothpick or a bamboo skewer as you need to keep
the shells for cooking. Otherwise, devein after the prawns are cooked.
4.Place some salad greens, sliced tomato, cucumber, and artichoke hearts on a plate
and put it aside.
5.Heat up a teflon pan on high heat. Pat dry the scallops and sear them with no oil.
Then in the same pan, sear the prawns until they just turn to red.
6.When the prawns are cool enough to handle (Don’t wait too long as they become
cold.), shell them. If you didn’t devein them before, do it here.
7.Place the scallops and prawns on the prepared plate and lightly pour white wine
vinegar and Argan oil over the dish. If you like, put some thinly sliced carrot and red
bell pepper for a garnish at the end.

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