Salad with Shrimps and Scallops- *

(*) Leaf salad with shrimps and scallops in champagne dough For the dough, mix all ingredients without egg whites in a baking bowl with a whisk. Cover and let rest for half an hour.

For the salad dressing, chop the shallot and kitchen herbs. Stir through with balsamic vinegar and oil, and season heavily with salt and freshly ground pepper.

Cut scallops in half. Remove the shells from the shrimps. Season both with a little salt and pepper.

Beat the egg whites until stiff and fold them into the batter.

Heat frying oil to 180 °C. Fry the shrimps and scallops in batches for two to three minutes.

Drain on kitchen roll.

Arrange the leaf lettuces decoratively on plates. Drizzle with the salad dressing and arrange the seafood on top.

Tip: Fish fans can also bake finger-thick fish fillet strips (Egli, Loup de mer or possibly Zander) in this champagne dough to the end.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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