Roast scallops and crayfish, smoked beetroot and asparagus salad Archive

Name: Roast scallops and crayfish, smoked beetroot and asparagus salad Archive
Ingredients: 12 large hand-dived scallops, cleaned, corals removed; 3 tbsp oak smoking chips; 4 medium-sized cooked beetroot (not in vinegar), peeled; 20 spears English asparagus; 110ml/4fl oz good quality olive oil; 1 lemon, juice only; 20 crayfish (substitute tiger prawns if unavailable), cooked; 50ml/2fl oz aged balsamic vinegar; 4 large handfuls mixed salad leaves; 4 handfuls watercress; 3 tbsp mixed fresh herbs (such as chives and chervil), roughly chopped, to serve

beebrecipes.co.uk

Roast scallops and crayfish with smoked beetroot and asparagus. Quick prep & cook, perfect for 4 in less than an hour. Fresh flavors!

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Ingredients

12 large hand-dived scallops, cleaned, corals removed
3 tbsp oak smoking chips
4 medium-sized cooked beetroot (not in vinegar), peeled
20 spears English asparagus
110ml/4fl oz good quality olive oil
1 lemon, juice only
20 crayfish (substitute tiger prawns if unavailable), cooked
50ml/2fl oz aged balsamic vinegar
4 large handfuls mixed salad leaves
4 handfuls watercress
3 tbsp mixed fresh herbs (such as chives and chervil), roughly chopped, to serve