Try this Warm Scallop Salad with Lambs Lettuce and Tea-Infused Vine recipe, or contribute your own.
Suggest a better descriptionPut the scallops in a single layer on the steamer rack, set over simmering water, cover, and steam 2 minutes just to firm the flesh. Cut the scallops crosswise into thin slices, and put them in a serving bowl. Add the lettuce, then add the vinegar and oils and sprinkle with the salt and pepper. Mix well. Sprinkle with the chervil or the chopped tarragon and parsley. If you have one, add the truffle, and serve. Source: "Cuisine a la Vapeur: The Art of Cooking wtih Steam" by Jacques Maniere; translated by Stephanie Lyness Posted to MM-Recipes Digest V4 #054 by Linda Place
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 73 | ||
Calories from Fat: 73 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.8mg | 0 % | |
Potassium 10.8mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.2g | ||
Protein 0.1g | 0 % | |
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: 73
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