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Fried eggplants for the winter
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Salad with scallop and vegetables
Step-by-Step Cooking Instructions
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.
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