Salad with scallop and vegetables

Ingredients

• 3 Art. l. sesame oil
• 1 fresh scallop
• 3 g fresh ginger
• 20 g miso paste
• 15 g red sweet pepper
• 20 g of daikon
• sesame oil
• 1 large Chinese cabbage leaf
• 2 g green cilantro
• 15 g adjika
• 15 g yellow sweet pepper
• 5g white part of leek
• lemon juice
• For the hot sauce:

Cooking

Step 1

Combine all hot sauce ingredients and stir until smooth. Salt the scallop, pepper, leave for 10 minutes. After that, cut the scallop lengthwise and deep-fry very quickly, for 10 seconds. Cabbage, sweet pepper and leek cut into thin long strips. Cut the daikon into thin slices. Put the prepared vegetables in a bowl of cold water, leave for 3 minutes, then put on a sieve and let the water drain. Put the vegetables in a deep plate. Bring the sesame oil to a boil and pour over the vegetables. Mix everything well, add the scallop, then lightly drizzle with lemon juice. When serving, put the salad on a serving plate, sprinkle with herbs and chopped ginger. Add some hot sauce on top.