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Ingredients
- 50 g salmon eggs
- 50 g sour cream
- 20 g pine nuts
- 12 pcs of scallop nuts
- 12 pcs of escarole leaves
- salt
- extra virgin olive oil
For the recipe of scallops, salmon roe and endive, toast the pine nuts in a hot pan for about 3 minutes. Grease the scallops and brown them in a hot pan for 30 seconds on each side, adjusting with salt. Mix the sour cream with 1 tablespoon of oil and a pinch of salt. Break the endive leaves and distribute them in the bowls, place a tablespoon of sour cream, the scallops, the toasted pine nuts and the salmon eggs on top and serve.
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