Salad with scallops, avocado, mango and onion vinaigrette


  • 12 scallops
  • 1 avocado
  • 1 mango
  • 5 tablespoons vegetable oil
  • 2 tablespoons red balsamic vinegar
  • salt
  • pepper
  • 1 pinch of sugar
  • 0.5 lemon
  • 0,5 chile pepper, finely chopped
  • 1 large red onion
  • 25 grams butter

Preparation method (receipt)

Wash scallops, dry, season with salt and pepper and sprinkle with lemon juice. Peel avocado and mango, remove seeds and cut into slices, put on a la carte dish. Chop onion, mix with chilli, oil and vinegar, salt and pepper and add a pinch of sugar, let it brew. Melt the butter in a frying pan, fry the scallops on both sides for 2-3 minutes. Lay onion vinaigrette out on fruits and arrange the scallops on top.

scallops avocado mango vegetable oil balsamic vinegar salt pepper lemon sugar chili pepper red onion butter