Salad of scallop and shrimp vegetables

1. Cut the scallops along the fibers, then pour a third of lemon juice over the pieces, add salt and pepper.
2. Pour half the olive oil over the scallops, then mix everything well and put it in the refrigerator for at least 20 minutes.
3. Peel the shrimp, leave them whole. Cut the mushrooms into plates, chop the garlic finely.
4. In a separate bowl, put the shrimp, mushrooms and garlic, season with salt and pepper to your taste, pour half of the remaining lemon juice, stir. Then fry everything in vegetable oil in a hot frying pan for 2 minutes.
5. Cut the pre-washed and dried vegetables (except cherry tomatoes) into thin strips, pour the remaining lemon juice and olive oil over them. Put salt, ground black pepper, if necessary - sugar.
6. Beautifully put the salad on a plate, putting vegetables in the center, scallops and shrimp on the edges, as well as basil leaves, cherry tomatoes cut into halves and olives cut into rings.

Bon appetit!