8 tails of peeled prawns
4 pilgrim scallops
1 lobster (about ½ kg)
Seasonal mix of lettuce
Fresh sprouts, cherry tomatoes and chives
200 gr. of pineapple
200 gr. of mango
Extra virgin olive oil, balsamic vinegar, salt and pepper
Blanche prawns tails and lobster separately, in well-salted water with a bay leaf, simulating seawater. Prawn tails will be ready in two minutes; lobster will take about 8 minutes per kg. You can freeze the heads of the prawns for use in some other recipe.
Once the lobster and the prawns are cooked, place them in an ice bath immediately, to stop the cooking. Separate the meat cut it into small pieces and keep aside.
Sear pilgrim scallops on a non-stick pan, until well browned on both sides, careful not to overcook, ones done set aside.
In a bowl, mix the lettuce and the fruit diced to your liking.
At the bottom of each glass, place the lettuce and fruit, well mixed, on top gracefully place the seafood then decorate with sprouts and quartered cherry tomatoes, finally sprinkle with chopped chives.
You could also make this salad with salmon and pear or with cod and roasted apple.
The combination of raw vegetables, fruits and seafood provides us with energy, good quality proteins, vitamins and fiber. The seafood is rich in selenium, a powerful antioxidant and a basic element for our defenses and thyroid regulation. Pineapple is rich in bromelain, a substance that aids in protein digestion and has diuretic and anti-inflammatory properties.