Brussels Sprout Salad with Scallops and Mushrooms

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Brussels Sprout Salad with Scallops and Mushrooms
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 31 min.
Ready in

Ingredients

for
4
Ingredients
14 ounces Brussels sprouts
salt
12 Scallop (ready to cook, muscle removed)
6 ounces button Mushroom
6 tablespoons olive oil
peppers
1 inch ginger
1 garlic
1 tablespoon Tahini
1 ½ tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons Rice vinegar
sugar
1 handful cilantro
Chili thread (for garnish)
How healthy are the main ingredients?
Brussels sproutsolive oilsaltgingergarlicsugar

Preparation steps

1.

Rinse brussels sprouts, remove stalk and tear into individual leaves. Blanch in a pot of boiling salted water for about 2 minutes. Drain, rinse with cold water and drain again. Rinse scallops and pat dry. Trim mushrooms and cut into quarters. Heat 2 tablespoons oil in a pan, fry mushrooms with scallops for 3-4 minutes until golden brown and season with salt and pepper.

2.

Peel ginger and garlic and finely chop. Mix ginger and garlic in a bowl with tahini, lemon juice, lemon zest, vinegar, 2-3 tablespoons water and remaining oil and season with salt, pepper and sugar. Rinse cilantro, shake dry and pluck leaves from the stalk.

3.

Arrange brussels sprouts on plates. Cover with scallops and mushrooms, sprinkle with cilantro and drizzle with the dressing. Serve garnished with chile string.