Seafood & Vegetable Platter with Mango Grapefruit Dressing
๋ง๊ณ ์๋ชฝ๋๋ ์ฑ ํด์ฐ๋ฌผ์ ์ฒด
Lemon-poached scallops and shrimp, torched for color, arranged with potato, cucumber, carrot, kabocha, broccoli and cherry tomatoes, finished with a bright mango, grapefruit and lemon dressing. The shrimp and scallops are naturally briny, so very little salt is needed.

๐ฅ Ingredients
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๐งบ Korean ingredients in this recipe
๐ Step-by-Step Instructions
Boil the potato and peel it.

Poach the shrimp and scallops in boiling water with lemon juice, drain and peel.

Peel the cucumber, carrot and kabocha and slice them; blanch the kabocha and broccoli.

Sear the poached scallops once more with a torch and slice.

Blend the mango, grapefruit and lemon with the sugar, salt and a little cream to make the dressing.

Cut the tomatoes into bite-sized pieces, arrange the vegetables and seafood on a plate, garnish with parsley and add the dressing just before eating.

๐ Nutrition Facts (per serving)
Nutrition values are taken from the original recipe data and are approximate.
๐ฅ Watch Cooking Videos
โถSearch โSeafood & Vegetable Platter with Mango Grapefruit Dressingโ on YouTubeFind cooking videos, tutorials, and tipsโSource: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.




