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Step-by-Step Cooking Instructions
Step 1
Boil the broth with carrots, bay leaves and onions.
Step 2
Boil seafood in broth for 40 seconds.
Step 3
Remove seafood, chop and season with olive oil, lemon juice, soy sauce, balsamic vinegar. Add salt and pepper. Mix well.
Step 4
Slice the tomato concasse. Randomly chop the olives, celery and green onions. Mix with seafood.
Step 5
Place arugula on a plate. Put vegetables with seafood on top and pour over them with the remaining sauce.
Ingredients
scallops - 30 g
mini squids - 30 g
octopus - 30 g
tiger prawns - 30 g
bay leaf - 1 pc.
carrots - 20 g
onion - 30 g
olive oil - 20 ml
lemon juice - 5 ml
soy sauce - 5 ml
white balsamic vinegar - 5 ml
tomatoes - 10 g
olives - 10 g
celery - 1 stalk
green onions - 10 g
arugula - 10 g
salt - to taste
pepper - to taste
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