Scallop Vegetable Salad

Ingredients:

4 stalks asparagus
1 zucchini
3 scallops
4 cherry tomatoes
1 tbsp spice mixture Kurikaki
5 g sprouts of green peas
1 tsp lemon juice
10 ml olive oil
Salt to taste
10 ml vegetable oil
Ground black pepper to taste

Method

Peel zucchini. Summer vegetables have still very soft and fresh peel, and you can leave it, but winter vegetables have a bitter peel. For peeling, you may use a grater for citrus zest. There will remain beautiful stripes, similar to those of watermelon. Halve zucchini lengthwise, remove the core, and cut the remaining pulp into 1 sm thick slices.

Remove rough peel, which comes close to the bud, from asparagus stalks using a knife for potatoes. Cut the stalks diagonally into pieces about 4 cm long. Slice round cherry tomatoes into five or six slices.

Boil a liter of water in a saucepan, add a little salt and blanch in this water the following vegetables: asparagus - three or four minutes, zucchini - about two minutes. Remove vegetables with a slotted spoon and put them into ice water and leave them for a few minutes to stop cooking and fix the color. Dry using paper towels. 

Heat vegetable oil in a skillet. Once hot, fry the scallops in it - one minute from each side until they have golden crusts. Remove from fire, cover and leave for a few minutes.

Slightly warm the asparagus and zucchini in olive oil - do not fry, just warm. Arrange vegetables on the plate, the scallops and tomato rings on the top. Sprinkle the salad with lemon juice, lavishly sprinkle with a mixture of Japanese spices Kurikaki and decorate with pea sprouts.