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Warm seafood salad with green vegetables and truffle sauce
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.
Ingredients
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