Try this Luma Restaurants Scott Bryan Cooks Scallops recipe, or contribute your own.
Suggest a better descriptionBring stock to boil. Add butter, olive oil, 1/2 lemon juice, citrus zest, salt and pepper. Blend. Season and sear scallops in oil for 2 minutes on each side. saute endive in one Tbsp. butter, add sugar and caramelize for one minute. Place endive in middle of plate, place 2 scallops on top and pour sauce over scallops. Notes: Scott Bryan, the critically acclaimed new chef and owner of NYCs Luma restaurant, sears diver scallops with infused oils. ? 1997 Scott Bryan ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster br Barb at PK
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Serving Size: 1 Serving (350g) | ||
Recipe Makes: 1 servings | ||
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Calories: 944 | ||
Calories from Fat: 695 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.3g | 103 % | |
Saturated Fat 26.1g | 131 % | |
Monounsaturated Fat 35.2g | ||
Polyunsanturated Fat 11.3g | ||
Cholesterol 131.1mg | 40 % | |
Sodium 441.9mg | 15 % | |
Potassium 554.1mg | 15 % | |
Total Carbohydrate 51.9g | 15 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 46.8g | ||
Protein 21.8g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 944
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