Ingredients

Features

Description

Peel and finely chop the shallots. Cut the stem at the tarragon, wash and chop it. Mix with sour cream and put in a cool place. Wash and dry the lettuce core, taking care not to damage the leaves. Cut too large leaves into smaller pieces.

Clear the langoustine tails and remove the black thread of the viscera. Cut them lengthwise into 2 parts. Rinse the cleaned scallop. Pat scallops with paper towel and cut into two parts in the middle.

Before serving, heat a frying pan over high heat with a non-stick coating with 2 tablespoons of olive oil. As soon as the pan heats up, langoustine fry 1-2 minutes on each side until golden brown. Season with salt and remove from the pan.

Again, heat a frying pan 2 tablespoons of olive oil. On a hot skillet saute scallops on each side for 1-2 minutes until golden brown. Season with salt and pepper.

Pour the lemon juice into the pan and preheat it. Mix lettuce leaves core with a sauce of shallots, add the vinegar, salt and pepper. Add 2 tablespoons of olive oil.

Arrange on plates and top with scallops and langoustine. Pour the heated lemon juice.

Translated by site: wday.ru