Scallop and bean salad
★
★
★
★
☆
4 rates
Preparation : 20 min
Cooking : 30 min
Total time : 2 h 50 Rest : 2 h
4 people
500 g of Saint-Jacques scallops
300 g of sun-dried tomatoes in oil
450 g of green beans
1 lime
3 tbsp of sun-dried tomato oil or olive oil
2 tsp of Provence herbs
1 tbsp of lemon juice
20 g of chopped frozen shallots
1 pinch of salt
1 pinch of pepper
RECIPE STEPS
1
Pour one liter of water into the steamer's reservoir. Place the scallops in a steam basket, put the lid on, and cook for 10 to 12 minutes depending on the size. Drain the sun-dried tomatoes on absorbent paper, cut the tomatoes into small cubes, reserve 3 tablespoons of oil for the marinade.
- 500 g of Saint-Jacques scallops
- 3 tbsp of sun-dried tomato oil or olive oil
- 300 g of sun-dried tomatoes in oil
2
In a deep dish, prepare a marinade with the oil, lemon juice, shallots, herbs, salt and pepper. Thinly slice the scallops, add them to the marinade and let marinate for 1 to 2 hours in the fridge.
- 500 g of Saint-Jacques scallops
- 3 tbsp of sun-dried tomato oil or olive oil
- 1 tbsp of lemon juice
- 20 g of chopped frozen shallots
- 1 pinch of salt
- 1 pinch of pepper
- 2 tsp of Provence herbs
3
Arrange the green beans in the steamer basket, put the lid on, cook for 18 minutes. Let them drain and cool. Peel the lime thoroughly, cut the flesh into small cubes.
- 1 lime
- 450 g of green beans
4
Arrange beans, tomatoes, scallops, and lime on the serving dish. Drizzle with marinade, adjust the seasoning. Keep it cool and serve chilled.
- 500 g of Saint-Jacques scallops
- 300 g of sun-dried tomatoes in oil
- 1 lime
- 450 g of green beans