Warm seafood salad with green vegetables and truffle sauce

Ingredients

• broccoli - 30 g
• Asparagus mini – 25 g
• Kenyan beans - 25 g
• young peas - 25 g
• sea scallops - 40 g
• tiger prawns - 60 g
• octopus - 50 g
• olive oil - 25 ml
• butter - 5 g
• truffle paste - 20 g
• cream - 30 ml
• salt/pepper - to taste

Cooking

Step 1

Seafood. Scallops, shrimp and octopus fry in olive oil separately.

Step 2

Vegetables. Cook the vegetables separately as well. First we cook broccoli, then Kenyan beans and then baby peas. Dip the asparagus in boiling water for no more than 15 seconds.

Step 3

Truffle sauce. Add butter to a preheated pan, then cream and truffle paste, bring to a boil, salt, pepper and cook until the consistency of thick yogurt.

Step 4

Innings. Arrange broccoli, Kenyan beans, asparagus, baby peas, shrimp and scallops on a plate. Place the octopus in the center of the plate. Serve truffle sauce separately.