Scallops with Caramel Sauce and Palm Hearts

Name: Scallops with Caramel Sauce and Palm Hearts
Total time: 30 min
Yield: 4
Ingredients: 8 large scallops; 80g caramel sauce; 100g wild rice; Baby arugula; Olive oil; Palm hearts salad; 4 fresh palm heart slices; Lemon juice; 4 tablespoons olive oil; 1 tablespoon chopped coriander; 2 tablespoons toasted almonds; Salt; Tabasco

1
8 large scallops
2
80g caramel sauce
3
100g wild rice
4
Baby arugula
5
Olive oil
6
Palm hearts salad
7
4 fresh palm heart slices
8
Lemon juice
9
4 tablespoons olive oil
10
1 tablespoon chopped coriander
11
2 tablespoons toasted almonds
12
Salt
13
Tabasco

Ingredients

1
8 large scallops
2
80g caramel sauce
3
100g wild rice
4
Baby arugula
5
Olive oil
6
Palm hearts salad
7
4 fresh palm heart slices
8
Lemon juice
9
4 tablespoons olive oil
10
1 tablespoon chopped coriander
11
2 tablespoons toasted almonds
12
Salt
13
Tabasco

Directions

1
Scallops:
2
(1) Season with salt and pepper
3
Fry quickly in olive oil
4
Wild rice:
5
(1) Heat a non-stick skillet coated with olive oil
6
Pour in the wild rice and let it pop
7
(2) Drain on paper towels and season with salt
8
Palm hearts salad:
9
(1) Grate the palm heart into thin strips
10
(2) Mix all ingredients together and season
11
Assembly:
12
Place the salad in the center of a plate with the scallops on top
13
Over them, place a small amount of previously melted caramel sauce in a pan and garnish with olive oil, wild rice, and arugula.