Raymond Blanc, Blanc Vite
First make the vinaigrette. Mix together the water and balsamic vinegar with a little salt and pepper. Add the olive oil and shallot, then season to personal taste. Set aside.
Slice each scallop in half and each coral into 3 or 4 pieces. Heat a non stick pan with the groundnut oil then place the scallops and corals into it. Fry them for 2 minutes on one side until they turn a lovely golden brown colour, then fry for another 30 seconds on the other side. Turn off the heat and keep the scallops warm in the pan.
Mix the rocket with half the Parmesan shavings and the balsamic vinaigrette. Add the scallops, their corals and juices, then turn the salad a few times so everything is well coated in the vinaigrette. Place in four large bowls, scatter with the remaining Parmesan and serve.
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 117 | ||
Calories from Fat: 112 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.1mg | 0 % | |
Potassium 21.2mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.5g | ||
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: 117
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