Ingredients:
To prepare:
Shell the prawns, including the head,
and devein them. In a medium pan on medium heat, place a little vegetable oil
to pan fry the prawns and scallops. Season with a little salt and pepper. Set
aside while you prepare the salad.
Wash your salad greens and spin them dry
or set them on a paper towel lined plate. In a small bowl, combine the
raspberry puree and olive oil and whisk until you create a cold emulsion.
Season the dressing with salt and pepper.
Tear the lettuce into bite-sized pieces
and toss in the dressing before placing on the plate. Toss the prawns and
scallops in the dressing too before placing on top of the lettuce along with
the fresh raspberries for a prawn and scallop raspberry salad.
This is an excerpt from the book: The 7 Day Detox Diet
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