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Warm seafood salad with green vegetables and truffle sauce

Warm seafood salad with green vegetables and truffle sauce

Ingredients

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.