Warm scallop and cabbage salad


Warm scallop and cabbage salad
This salad combines the crunchiness of raw white cabbage, the softness of fried scallops and yielding cooked potatoes, bound in a good herb vinaigrette.
66 K 4.2/5 (5 reviews)
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Last modified on: January 11th 2015
For 8 people, you will need:

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Times for this recipe
Preparation: 20 min.
Cooking: 7 min.
All in all: 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Warm scallop and cabbage salad
Prepare 800 g green cabbage, shred finely, but do not cook it.

Set aside.

Stage 2 - 5 min.
Warm scallop and cabbage salad
Rinse and dry 500 g scallops amd slice through one or twice to create 2 or 3 fairly thin rounds.

Set aside.

Stage 3 - 5 min.
Warm scallop and cabbage salad
Dice 600 g cooked potatoes fairly small and fry in a very hot frying pan with 6 tablespoons oil.

Note: you can also use frozen ready-to-cook diced potatoes.

Salt, pepper and set aside.

Stage 4 - 2 min.
Warm scallop and cabbage salad
Salt and pepper the sliced scallops on both sides.

Pour 8 tablespoons olive oil into a frying pan on high heat. When really hot (starting to smoke), add the scallops and fry briefly. They should brown nicely if the pan is hot enough.

Stage 5 - 2 min.
Warm scallop and cabbage salad
Put the cabbage, potatoes and scallops into a salad bowl.

Stage 6 - 2 min.
Warm scallop and cabbage salad
Pour 12 tablespoons french dressing (vinaigrette) over, add the chopped herbs and mix well.

Serve as soon as possible.
Remarks
Ideally, you should try to mix the salad with the cabbage cold and while the scallops and potatoes are still hot. The resulting warm salad will be all the better for it.
Keeping: A few days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe110 RDI=40 %150 RDI=10 %370 RDI=60 %4,400 RDI=220 %18,410 RDI: 220 %
Per 100 g4 RDI=2 %6 RDI=1 %20 RDI=2 %190 RDI=10 %800 RDI: 10 %
Per person10 RDI=5 %20 RDI=2 %50 RDI=7 %550 RDI=30 %2,300 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Mustard
How much will it cost?
  • For 8 people : 14.80 €
  • Per person : 1.85 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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