Exotic seafood salad

Ingredients for Exotic seafood salad

Instructions for Exotic seafood salad

To prepare the Exotic seafood salad recipe, please follow these instructions:

Norway lobster tails and scallops is split in half and cleaned. Ruccola salad washed and reversed in olive oil with pepper and freshly squeezed lime. Prepare four different kinds of oils/dressings:
Garlic, parsley and olive oil blend and season with salt & pepper.

Red/green bell peppers and olive oil blend and season with salt & pepper.

The red chilli and olive oil blend and season with salt & pepper.

Squid ink and crème fraîche mixed with salt & pepper and freshly squeezed lime.

(The 2 dl of olive oil is to be distributed equally among the three oil dressings.)

Balsamic vinegar, sugar and 1 tbsp. water, boil down to a dark viscous mass, which sprayed out in four rings on each plate. In these rings placed the four different dressings.

Rose Norway lobster tails and scallops in a hot pan in olive oil and season with salt & pepper and fresh herbs URf.eks. coriander. Serve Norway lobster tails and scallops upstairs ruccola salad. Steam fresh mussels along with finely chopped shallots in one part water and one part white wine to the open itself. Mussels (only those which have opened up, the other is not fresh) and onions are added at the top of no, and garnish with fresh herbs as you like.