Scallop Salad with Beetroot Sauce

A light fish salad perfect for summery lunches.


  • 8 scallops
  • 16 prawn tails (cooked)
  • 1 green pepper
  • 1 shallot
  • 6 radishes
  • 1 cooked beetroot
  • 1 oak leaf lettuce
  • 3 pink rooster potatoes (cooked)
  • 1 egg
  • olive oil
  • salt, pepper
  • balsamic vinegar
  • soy sauce


  1. Chop the cooked beetroot and place in a blender and reduce it to a purée. Transfer to a bowl and beat with an egg as for a mayonnaise and thicken it with olive oil. Add a splash each of balsamic vinegar and soy sauce.
  2. Dice the green pepper into a very small dice (brunoise).
  3. Take all the radishes and julienne them (use black radishes if available for a better effect). Arrange leaves of the oak leaf lettuce attractively in the centre of a plate, making a dome right in the middle and decorate these with the julienned radishes.
  4. Peel and slice the potatoes and sauté these in a little olive oil followed by the scallops.
  5. Now pour a few drops of balsamic vinegar on the salad and place the scallops in the middle of the domed leaves. Drizzle the beetroot sauce around the outside.
  6. Take the prawn tails and place these here and there in the salad. Place the sliced and sauteed potatoes around the sides of the domed section.
  7. Now scatter the diced pepper all over the salad and enjoy.


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