Lobster and scallop salad with avocado
Instructions
Fry the shallots briefly in a pan with olive oil, pour the wine and fish stock of fish, salt and pepper.
Add scallops cut into thick slices and cook at low heat for about 1 minute, then remove the saucepan from heat.
Add shrimp and let cool in covered container.
Avocado pulp obtained from many balls using the special tool, or cut it into cubes.
Cut into cubes the tomatoes and courgettes and slice the flesh of lobster.
Organize vegetables, scallops and shellfish into four individual plates and season with a sauce made by mixing in a bowl, mustard, vinegar, oil, salt and pepper.
Ingredients and dosing for 4 persons
- 1 tablespoon of olive oil extra virgin
- 1 tablespoon of diced shallots
- 4 tablespoons of dry white wine
- 4 tablespoons of fish fish stock (see recipe)
- Salt
- White pepper
- 8 already cleaned scallops
- 4 boiled shrimp
- 1 avocado
- 1 large tomato
- 60 g of zucchini
- 300 g of boiled lobster meat
- 120 g of green beans
- 1 heart of romaine lettuce salad
- For the sauce:
- 1/5 teaspoon of dijon mustard
- 3 tablespoons of good wine vinegar quality
- 6 tablespoons of olive oil extra virgin
- Salt
- Pepper